Southwest Cilantro-Ranch Orzo Salad

Serving Size: 4-6
Prep Time:  1 hour, 10 Minutes
Cook Time: 20 Minutes
Total Time:  1 Hour, 30 Minutes


1 lb. Pappardelle’s Southwest Orzo
1 (15-oz.) can black beans, rinsed & drained
1 (15-oz.) can corn, rinsed & drained
1 English cucumber, chopped
2 cups cherry tomatoes, halved lengthwise
1 shallot, finely diced
4 green onions (greens only), finely chopped

Cilantro-Ranch Dressing:

½ cup mayonnaise
¼ cup Bella Sol Jalapeño Olive Oil
¼ cup sour cream
½ tsp. of each dried: parsley, dill, chives, onion powder, garlic powder, salt
¼ tsp. black pepper
1 bunch cilantro, finely chopped
1 jalapeño pepper, seeds removed & chopped
Juice of 1 lime


  1. Combine all ingredients for dressing into a blender. Blend until smooth and combined. Keep in fridge while you prepare the pasta salad. 
  2. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and rinse with cold water to cool. Set aside.
  3. Add orzo, black beans, corn, cherry tomatoes, cucumber, and shallot into a large mixing bowl. Stir to combine. 
  4. Add the sauce into the pasta salad and stir until fully incorporated.
  5. Refrigerate for at least 1 hour before serving. Once cooled, divide the pasta into serving dishes and garnish with green onions. Serve and enjoy!