Italian Orzo Salad Delight

This Italian Orzo Salad is a bright and flavorful dish perfect for warm weather meals or as a hearty side that feels both fresh and satisfying. With tender orzo pasta mingling with crisp vegetables, savory salami, and a tangy homemade dressing, it brings together taste and texture in every bite. It’s become a favorite for casual gatherings and weeknight dinners alike.

I first made this salad for a summer potluck and was amazed how quickly it disappeared. Now it’s a recipe friends often ask me to bring along.

Ingredients

• One cup uncooked DeLallo orzo: small pasta that cooks quickly and offers a lovely base texture
• One cup little tomatoes such as grape or cherry cut in halves: they add juicy sweetness and vibrant color
• Three quarters cup chopped cucumber: provides a cool crunch and freshness
• Half cup diced salami: a salty, savory element that balances the vegetables nicely pick good-quality salami for the best flavor
• Three tablespoons chopped red onion: for subtle sharpness without overwhelming the other ingredients
• One third cup chopped pepperoncini peppers: adds mild heat and tang, choose good brined peppers for brightness
• Half cup sliced Castelvetrano or black olives: bring a buttery or briny note; Castelvetrano are milder and buttery if you want a softer olive taste
• Half cup shaved parmesan cheese: adds rich umami and creamy saltiness
• Two tablespoons thinly sliced fresh basil: fragrant and fresh herbal lift to tie it all together
• Dressing
• Two tablespoons olive oil: use extra virgin olive oil for a fruity and smooth base
• Two tablespoons mayonnaise: balances acidity with creaminess
• Two tablespoons white vinegar: brightens the dressing with a subtle tang
• Two teaspoons DeLallo pesto: introduces herbal depth with basil, pine nuts, and garlic
• Half teaspoon granulated sugar: just enough sweetness to round the flavors
• Half teaspoon Italian seasoning: adds a fragrant mix of oregano, thyme, and basil
• Salt and pepper to taste: essential for seasoning and bringing all the flavors forward

Instructions

Sauté the Aromatics:

Boil a large pot of salted water to ensure the pasta cooks evenly. Add the orzo and cook according to the package instructions until just tender. Drain the pasta carefully, then toss it with about a teaspoon of olive oil. This step prevents sticking as the orzo cools in the colander, ensuring a fluffy, separate texture in your salad. Let the orzo cool completely before combining with the other ingredients.

Prepare the Dressing:

While the orzo is cooling, whisk together the olive oil, mayonnaise, white vinegar, pesto, granulated sugar, and Italian seasoning in a medium bowl. Taste and adjust the seasoning with salt and pepper. This creamy and tangy dressing is the flavor anchor for the whole salad.

Chop and Assemble:

Chop the tomatoes, cucumber, salami, red onion, pepperoncini peppers, and olives into bite-sized pieces. Thinly slice the fresh basil and shave the parmesan cheese if not pre-shaved. Combine the cooled orzo and all these ingredients in a large salad bowl.

Dress the Salad:

Pour the dressing over the salad ingredients and toss gently but thoroughly until everything is evenly coated. Taste once more and sprinkle on extra salt or pepper if needed.

Serve or Chill:

Serve the salad immediately for a fresher, room-temperature taste or cover and chill it for a couple of hours before serving to let the flavors meld beautifully.

My favorite ingredient has to be the Castelvetrano olives because their mild buttery quality complements the pickled pepperoncini perfectly. This salad reminds me of summer weekends at my grandmother’s house where fresh garden produce was always paired with a simple cured meat. The orzo salad always brought everyone together at the table.

Storage Tips

Store this salad in an airtight container in the refrigerator for up to three days. The orzo soaks up dressing and flavors beautifully after some time, but if you prefer a fresher crunch, add the cheese right before serving. Avoid freezing since the fresh vegetables and dressing won’t hold their texture well.

Ingredient Substitutions

If salami is not on hand you can swap in diced pepperoni, cooked pancetta, or omit for a vegetarian version by adding more olives and some toasted pine nuts for crunch. Cucumbers can be replaced with zucchini for a slightly different texture. The mayo can be swapped with Greek yogurt for a lighter dressing.

Serving Suggestions

This salad stands on its own for a light lunch or dinner but pairs wonderfully with grilled chicken, fish, or roasted vegetables. Add crusty bread to complete a Mediterranean-inspired feast. It also transports well for picnics or potlucks and can double as a side dish for buffets.

For a surprising twist, add a squeeze of lemon juice right before serving for extra brightness.

FAQs about Recipes

→ What type of pasta is used in this dish?

Orzo, a small rice-shaped pasta, is the base, providing a tender and versatile texture that absorbs the dressing well.

→ Can I substitute the salami?

Yes, other cured meats like prosciutto or pepperoni can be used for a different flavor, or omit for a vegetarian version.

→ How should I prepare the orzo before mixing?

Boil the orzo in salted water, drain well, toss with a little olive oil to prevent sticking, and let it cool fully before combining.

→ What gives this salad its tangy flavor?

The dressing combines white vinegar, pesto, and Italian seasoning, creating a balanced tang that complements the fresh vegetables and cheese.

→ Is it better served immediately or chilled?

Both work well; serving chilled allows flavors to meld, while immediate serving offers a fresh, vibrant taste.