This creamy southwestern orzo salad is the perfect blend of spicy, creamy, and crispy. The bold flavors make this salad not only a crowdpleaser at gatherings, but also a great lunch!
In a small bowl, mix together mayonnaise, buttermilk, ranch salad dressing mix, and taco seasoning. Place in fridge while you make the rest of the salad.
Cook orzo as directed on package. Drain and rinse with cold water. Drain well.
Meanwhile, cut corn off cob into a large bowl. Add black beans, bell pepper, green onions, orzo, and cheddar.
Pour dressing over salad and stir to combine. Serve immediately or store covered in the fridge until ready to serve.
Notes
I prefer fresh corn (3 ears) but if it isn’t in season, canned or frozen corn work fine, too.
If you prefer, substitute whole wheat orzo.
Refrigerate leftover salad in a tightly covered container for up to 4 days.
If you're a cilantro fan, definitely add it. I made it optional because some people just don't care for it. Chopped parsley is good, too.