Creamy Southwestern Orzo Salad

4.57 from 16 votes

Creamy southwestern orzo salad is packed with hearty vegetables, serves a big crowd, and keeps well. This pasta salad is always a hit!

Prep Time20

Cook Time10

Total Time30

Course: Salads

Cuisine: Southwestern

Servings:

16 ounces uncooked orzo pasta
1 cup mayonnaise
1 cup buttermilk
1 package (1 ounce) ranch salad dressing and seasoning mix (such as Hidden Valley)
1 tablespoon taco seasoning
3 ears fresh corn (1 to 1 ½ cups corn kernels)
1 can (15 ounce) black beans, rinsed and drained
1 red bell pepper, diced small
3 green onions (scallions), thinly sliced (about ½ cup)
8 oz. sharp cheddar cheese, cut into small cubes (see note)
½ cup chopped fresh cilantro, leaves and small stems (optional)

Cook orzo as directed on package. Drain and rinse with cold water until cold. Drain well.
16 ounces uncooked orzo pasta
In a small bowl, mix together mayonnaise, buttermilk, ranch salad dressing mix, and taco seasoning until smooth and blended. Refrigerate the dressing while you make the rest of the salad.
1 cup mayonnaise, 1 cup buttermilk, 1 package (1 ounce) ranch salad dressing and seasoning mix, 1 tablespoon taco seasoning
Meanwhile, cut corn off cob into a large bowl. Add black beans (rinsed and drained), bell pepper, green onions, and cheese to the bowl. Stir in cooked orzo.
3 ears fresh corn, 1 can (15 ounce) black beans, rinsed and drained, 1 red bell pepper, diced small, 3 green onions (scallions), thinly sliced, 8 oz. sharp cheddar cheese, cut into small cubes
Pour dressing over salad, add chopped cilantro if using, and stir well to combine. Serve immediately, or cover and refrigerate until ready to serve.
½ cup chopped fresh cilantro, leaves and small stems

Yield: This recipe makes about 12 cups of pasta salad. That's 10 generous servings of a heaping cupful each. If you're serving the pasta as a side with other dishes, you'll probably get closer to 20 servings.
Corn options: Fresh corn is the best-tasting, but if it isn’t in season, substitute a 15.25 oz. can of corn kernels (drained well) or 1 ½ cups frozen corn (thawed).
Cheese options: I usually use a sharp white cheddar cheese but feel free to substitute another cheese such as any type of cheddar, Monterey Jack, colby Jack, pepper Jack, crumbled cotija cheese, etc. You can use shredded cheese, if you prefer.

Scan this QR code with your phone's camera to view this recipe on your mobile device.

*If you're viewing this on your phone, press and hold the QR code to open in your browser.