A cool, creamy southwestern orzo salad with black beans, veggies, queso fresco and an easy homemade cilantro-lime vinaigrette!

I sure hope spring is in full swing where you are by now because I’m seeing that it’s almost May and I’m breaking out my shorts and flip flops, planting my garden veggies and flowers and setting my sights on all the summer salads and picnic and BBQ sides. ❤️

Like this southwestern orzo salad.

It’s a hearty side dish, full of black beans and fresh veggies, and has a creamy cilantro-lime dressing that takes just minutes to make in your blender and coats every last bit of pasta.

Plus, we're adding some crumbled queso fresco for an extra dose of creaminess. Cause cheese is never a bad idea. 😉

And I've also got a fun blog-hop for you today! I've teamed up with some of my blogger friends to bring you 34 Cinco de Mayo themed recipes!

We've got ALL your fiesta needs covered. Be sure to check them out below.

I made this southwestern orzo salad recently when my husband’s best friend was over and having dinner with us after the kiddos were tucked away in bed. We devoured it and I had only a small bowl left the next day.

I snacked on the leftovers mid-afternoon and of course, whenever there’s food out, my little munchkins came running. #totallymykids

I offered them a small bite and they both loved this southwestern orzo salad! Kept wanting one more bite, and pretty soon, my snack was gone and I was still hungry.

Ah, motherhood...

So of course I made this salad again the next weekend for us all to enjoy and we chowed down happily, each with our own bowl full. Cause mama’s not big on sharing. Just being honest! 😂

This pasta salad is cool and creamy, with a hint of background spice from the jalapeño in the dressing (but not spicy or my kids would have been dramatically grabbing at their tongues) and it's got a great bright, fresh flavor bursting through in every bite.

We ate it with some spice-rubbed pork chops, but it would go equally well with chicken or steak or anything from the grill. You could even stir in some leftover grilled or rotisserie chicken and make this a full meal. 👍

Notes on southwestern orzo salad:

• You need to make this salad in advance to allow the orzo to cool, so please plan accordingly.
• I like to get whole wheat orzo when I can find it, but it’s not available in many stores. Also, this recipe calls for 10 oz., which is not the whole box if yours comes in a 1 lb. package like mine. It’s about ⅔rds of the box (I eyeball it).
• Queso fresco, or queso blanco, is a mild white Mexican cheese. It’s available in most grocery stores, but if you can’t find it, you can substitute a mild feta cheese (a French style one, not a Greek one) or a mild goat cheese.

If you're making this ahead, I recommend you keep the dressing separate and mix it into the pasta salad just before you serve it, so the flavors stay nice and bright and fresh.

You can also add some extra lime juice and cilantro to punch up the flavors when serving.

Also, in terms of the dressing...

The creamy cilantro lime dressing is so quick and easy to make in a blender. But you could substitute a similar store-bought dressing if you prefer.

It’s a perfect warm weather salad and can travel well if you’re visiting friends or the park. 🌳

I like that you can make a big batch to feed a crowd or to have leftovers for lunch or snacking. Assuming you’re lucky enough to get to actually get to eat the leftovers yourself. 😉

Be sure to check out the other Cinco de Mayo recipes below from some of my blogging buddies. So many great ideas for your fiesta!

Enjoy!

XO,

Kathryn

Margarita Granita by Feast + West
Cinco de Mayo Party Inspiration and Recipes by A Joyfully Mad Kitchen
Poblano & Mushroom Tosadas by The Mexitalian
Roasted Strawberry Rhubarb Agua Fresca by Will Frolic for Food
Street Corn-style Roasted Potatoes by A Little Gathering
Pork & Black Bean Stew by think fruitful
Tequila Lime Tart by Love & Flour
Crispy Fish Tacos with Cajun Mayo by Winstead Wandering
Strawberry Watermelon Agua Fresca by A Savory Feast
Shredded Chicken Gorditas by Loves Food, Loves to Eat
Carne Asada Fries by Tornadough Alli
Mexican Carrot Dogs with Chunky Salsa Verde by Strength and Sunshine
Raspberry Lime Rickey Margaritas by Feed Me Phoebe
Slow Cooked Carnitas Style Chicken by Simple and Savory
Chicken Fajita Sandwich by Brunch-n-Bites
Cantaloupe Mint Margaritas by The Speckled Palate
Brussel Sprout, Wild Mushroom, Avocado and Feta Tacos with Tomatillo Salsa by Arthur Street Kitchen
Spiced Chocolate Ice Cream with Roasted Pepitas by Bethany Grow
Roasted Veggie Salsa by Living Well Kitchen
Seared Scallop Tacos with Spring Mango Salsa and Avocado Cream by Domesticate ME!
Blackberry Mint Agua Fresca by the Grant life
Traditional Homemade Flour Tortillas by Sustaining the Powers
Nightshade Free Southwest Salad by I Say Nomato
Southwestern Orzo Salad by Family Food on the Table
Cheesy Southwest Egg Rolls by Pink Cake Plate
Watermelon Mint Margarita by Gold & Bloom
Mix-Your-Own Guac Bar by Hey There Sunshine
Blood Orange Margaritas by Glisten and Grace
Veggie Stuffed Chiles Rellenos with Avocado Cream by Hello Little Home
Slow Cooker Red Chicken Enchiladas by Sustaining the Powers
Margerita Poke Cake by Pink Cake Plate
Mojito Cupcakes by The Rustic Willow
Margarita Shrimp Tacos by Macheesmo
Pineapple Cilantro Salsa by Feast + West
One Pot Taco Soup by A Joyfully Mad Kitchen
Sizzling Texas Fajitas by Sustaining the Powers
Tequila Lime Cupcakes with Margarita Buttercream by Sugar Dish Me
Slow Cooker Chipotle Turkey Tacos by Two Places at Once
Margarita Bar by Mixplorology