Pasta salads are always a hit in the summer. They hold up great in the fridge and most people love them. But if you're tired of serving heavy mayonnaise-rich pasta salads, try this orzo and corn salad for a change. This Southwest orzo salad has tons of flavour from the chipotle lime dressing and plenty of added veggies to round it out. This can be served as a main, a side or as an appetizer. Any way you serve it, it's a hit!

Growing up, macaroni salads were always on the table in the summer, it was my mom's specialty. And I've made a few versions here with this classic, but lightened up version and this ranch macaroni salad with bacon. This chipotle pasta salad with orzo and grilled corn is the next version of pasta salad for me and I'm really loving it. It's light, fresh and perfect for the summer.

Ingredients

Here are all of the ingredients you'll need to make this orzo and corn salad.

• dried orzo
• avocado oil: or other neutral high heat oil
• corn on the cob
• red onion
• cherry tomatoes
• mesclun mixed greens: use any mixed green here, spinach or arugula mix
• toasted pumpkin seeds
• fresh basil: cilantro or mint would also be great.
• cotija or feta cheese
• Greek yogurt
• mayonnaise
• chipotle in adobo (from a can)
• limes
• honey
• garlic
• kosher salt

How to Make This Orzo & Corn Salad

Making this southwest orzo salad is super simple and can easily be prepped in advance. See prep notes for more on how to do that.

Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions (about eight to ten minutes). Drain and set aside in a large salad bowl. Drizzle with a little olive oil to avoid it clumping together.

Heat a large skillet over medium-high heat. Once hot, add the oil. Pour in the corn and cook until charred and starting to pop, about eight to nine minutes. Season with salt and pepper. Transfer to the bowl with the orzo.

Make the dressing by combining all ingredients in a blender or the standing jar for an immersion blender. Blend until completely smooth and creamy.

Add the onion, tomatoes and greens to the orzo.

Drizzle about half of the dressing over the orzo salad and toss gently to combine. Add the seeds, basil and cheese and more dressing as needed and toss to combine. Serve and enjoy!

How to Prep in Advance

• Make the dressing and keep it stored in a jar or container in the fridge until you're ready to use. It should last in the fridge for up to five days.
• Cook the corn and orzo ahead of time. Toss the cooked orzo with a little bit of olive oil to avoid it clumping together.
• Prep the add-ins by chopping the onion and tomatoes in advance.
• When you're ready to assemble, simply toss everything together in a bowl and add the dressing.

Storage

• This orzo and corn salad will keep in the fridge (dressed) for about three to four days.
• The orzo will soak up the dressing, so keep extra in a sealed container in the fridge and add more as needed.

This southwest orzo salad makes enough for about 6-8 portions, depending on what else you're eating with it. You can turn it into a full meal with grilled chicken, shrimp or steak on the side.

Ingredients & Products I Recommend:

I share these products only to show you what I choose to use in my kitchen as staple ingredients I use daily (or weekly).

Kosher salt:

I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Mayonnaise:

If I don't make my own at home (you can see how I make it here), I primarily use Chosen Foods avocado oil mayonnaise, Primal Kitchen, or Sir Kensignton's.

Avocado oil:

I love using avocado oil for high heat cooking because it's more stable than other cooking oils. I use Chosen Foods avocado oil and Chosen Foods avocado oil spray for air frying or grilling.

More Orzo Recipes

• Harissa Salmon, Asparagus & Orzo Salad with Tahini Dressing
• Mushroom Orzo Risotto
• Lemon Orzo Salad with Feta
• Shrimp and Orzo Salad with Spicy Shallot Dressing

More Salad Recipes

If you love a good salad, be sure to check these out!

• My most popular go-to lemon kale salad with parmesan and crispy prosciutto
• Watermelon and Radish Salad with Burrata
• Radicchio & Arugula Chopped Italian Salad
• Chickpea & Lentil Salad with Feta
• Crispy Oyster Mushroom Salad with Arugula
• Greek Lentil Salad
• Summer Farro Salad with Corn
• Viral Dill Pickle Potato Salad
• Thai Chicken Noodle Salad

Alright, are you ready to make this?

If you make this orzo and grilled corn salad, please let me know by tagging me on Instagram, or leave a comment and/or review below!

This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.