Italian Orzo Salad Mix (Printable Version)
Bright Italian orzo blend with tomatoes, cucumber, salami, olives, parmesan, and a tangy vinaigrette.
# What You'll Need:
→ Salad
01 -
1 cup uncooked orzo pasta
02 -
1 cup halved grape or cherry tomatoes
03 -
3/4 cup chopped cucumber
04 -
1/2 cup diced salami
05 -
3 tablespoons chopped red onion
06 -
1/3 cup chopped pepperoncini peppers
07 -
1/2 cup sliced Castelvetrano or black olives
08 -
1/2 cup shaved Parmesan cheese
09 -
2 tablespoons thinly sliced fresh basil
→ Dressing
10 -
2 tablespoons olive oil
11 -
2 tablespoons mayonnaise
12 -
2 tablespoons white vinegar
13 -
2 teaspoons pesto
14 -
1/2 teaspoon granulated sugar
15 -
1/2 teaspoon Italian seasoning
16 -
Salt and pepper to taste
# Step-by-Step Guide:
01 -
Boil a large pot of salted water and cook orzo according to package instructions. Drain and toss with about 1 teaspoon of olive oil to prevent clumping. Allow to cool completely in a colander.
02 -
In a medium bowl, whisk together olive oil, mayonnaise, white vinegar, pesto, sugar, Italian seasoning, salt, and pepper until smooth.
03 -
Combine cooled orzo, tomatoes, cucumber, salami, red onion, pepperoncini, olives, Parmesan, and basil in a large bowl.
04 -
Pour dressing over salad and toss well to coat evenly. Adjust seasoning with additional salt and pepper if needed. Serve immediately or chill covered for up to two hours before serving.
# Additional Notes:
01 -
Tossing orzo with olive oil after cooking prevents sticking and enhances texture.