If you are searching for a vibrant and irresistibly flavorful dish to brighten up your meal times, this Italian Orzo Salad Recipe is just what you need. It’s the perfect balance of tender orzo pasta, crisp vegetables, and savory Italian flavors that come together in a refreshing and satisfying salad. Whether you’re making a quick lunch, a light dinner, or something to impress at your next gathering, this salad offers a delicious explosion of textures and tastes that will have you reaching for seconds.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this Italian Orzo Salad Recipe. Each component plays an essential role, whether it’s the bite of salami, the crispness of cucumber, or the tangy punch of pepperoncini peppers. Using fresh and quality ingredients helps to elevate the flavors, making this salad a true standout.
- 1 cup uncooked DeLallo orzo: The small, rice-shaped pasta is perfect for soaking up the dressing and blending all flavors beautifully.
- 1 cup little tomatoes (grape or cherry), halved: Adds juicy sweetness and vibrant red color.
- 3/4 cup chopped cucumber: Provides a refreshing crunch that balances the richness.
- 1/2 cup diced salami: Brings a savory, meaty depth that makes this salad hearty.
- 3 tablespoons chopped red onion: Adds a mild sharpness and a pop of purple hue.
- 1/3 cup chopped pepperoncini peppers: Offers a mild heat and zesty bite to enliven the palate.
- 1/2 cup DeLallo Castelvetrano olives, sliced: These buttery olives add a briny contrast; black olives work well too.
- 1/2 cup shaved parmesan cheese: Delivers a nutty, salty finish with a silky texture.
- 2 tablespoons thinly sliced fresh basil: Infuses the salad with fragrant, herbaceous notes.
- 2 tablespoons olive oil: Acts as the base for the dressing and keeps the salad luscious.
- 2 tablespoons mayo: Adds creaminess and helps marry all ingredients smoothly.
- 2 tablespoons white vinegar: Provides the bright acidity needed to balance the richness.
- 2 teaspoons DeLallo pesto: Gives an herby, garlicky boost that elevates every bite.
- 1/2 teaspoon granulated sugar: Softens the acidity and rounds out the flavors.
- 1/2 teaspoon Italian seasoning: A classic blend that layers in familiar Mediterranean aromatics.
- Salt & pepper, to taste: Essential for enhancing and balancing the entire dish.
How to Make Italian Orzo Salad Recipe
Step 1: Cook the Orzo Pasta
Start by boiling a large pot of salted water, then add your orzo and cook it following the package instructions—usually about 8 to 10 minutes until tender. Once cooked, drain the pasta and immediately toss it with about a teaspoon of olive oil. This simple step prevents the orzo from sticking together and makes it easier to mix with the other ingredients later. Then leave it to cool completely in a colander; no one wants a warm salad!
Step 2: Prepare the Dressing
While your orzo cools, it’s the perfect time to whip up the dressing. In a medium bowl, combine olive oil, mayo, white vinegar, DeLallo pesto, granulated sugar, Italian seasoning, and a pinch of salt and pepper. Whisk everything thoroughly until you achieve a creamy and slightly tangy mixture that will bring the salad to life with every bite.
Step 3: Chop and Prep the Veggies and Meats
Take a few minutes to prep your flavorful mix-ins. Halve the tomatoes, chop the cucumber, dice the salami, slice the olives, mince the red onion, slice the pepperoncini, and thinly slice the fresh basil. Having everything ready to go makes assembling the salad super quick and keeps the process stress-free.
Step 4: Combine Everything
In a large salad bowl, toss the cooled orzo with all your prepped ingredients: tomatoes, cucumber, salami, red onion, pepperoncini peppers, olives, parmesan, and basil. Pour the creamy dressing all over the top, then gently toss until every bite is coated with that flavorful goodness. Give it a taste and adjust salt and pepper as needed to suit your preferences.
Step 5: Chill or Serve Right Away
You can serve this Italian Orzo Salad Recipe immediately if you need something quick and fresh. However, allowing it to chill for a couple of hours in the fridge really lets the flavors mingle and intensify, resulting in an even more delicious final dish. Either way, your salad will shine at the table!
How to Serve Italian Orzo Salad Recipe
Garnishes
Sprinkle extra shaved parmesan or fresh basil leaves on top just before serving to add a burst of flavor and a lovely visual appeal. A light drizzle of good-quality olive oil at the end can bring a glossy finish and richness.
Side Dishes
This Italian Orzo Salad Recipe pairs beautifully with grilled chicken or fish for a wholesome meal. Alternatively, serve it alongside crusty garlic bread or a simple green salad to keep the meal light yet satisfying.
Creative Ways to Present
For a fun party twist, serve the salad in hollowed-out mini bell peppers or vibrant lettuce cups to create portable, colorful bites. You can also layer it in mason jars for an eye-catching picnic or packed lunch option.
Make Ahead and Storage
Storing Leftovers
Store any leftover Italian Orzo Salad Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after sitting for a few hours, but try not to keep it too long so the fresh veggies don’t become soggy.
Freezing
This salad is best enjoyed fresh or chilled, so freezing is not recommended. The texture of the vegetables and dressing can be negatively affected by freezing and thawing.
Reheating
Since this is a cold pasta salad, reheating is unnecessary. If you prefer it slightly warmer, allow it to come to room temperature before serving, but avoid microwaving as it can change the texture and flavor.
FAQs
Can I use other types of pasta instead of orzo?
Absolutely! While orzo is ideal because of its small size and texture, you can substitute with small pasta shapes like acini di pepe or even couscous for a similar bite and experience.
Is this Italian Orzo Salad Recipe suitable for vegetarians?
To make it vegetarian-friendly, simply omit the diced salami. You can add extra olives or roasted vegetables to keep the salad hearty and delicious.
What is the best way to keep the salad from becoming soggy?
Drain the orzo thoroughly and toss it with a bit of olive oil right after cooking to prevent clumping. Also, keep the salad chilled until serving and avoid adding watery ingredients too early.
Can I prepare this salad ahead of time for a party?
Yes! You can prepare the salad a few hours ahead and refrigerate it. Just give it a gentle toss before serving to redistribute the dressing and freshen the mix.
What type of vinegar works best in this recipe?
White vinegar is recommended for its clean acidity that brightens the dish without overpowering the other flavors. You could also experiment with red wine vinegar for a slightly different tang.
Final Thoughts
This Italian Orzo Salad Recipe is truly one of those dishes that feels like a warm hug on a plate. It’s simple to make yet packed with fresh, bold flavors that bring genuine joy to any meal. I can’t wait for you to try it and discover how this salad can become your new go-to for easy entertaining or everyday lunches. Give it a whirl—you’ll be amazed at just how delicious and versatile it is!
Print
Italian Orzo Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling/Stovetop
- Cuisine: Italian
Description
A vibrant and flavorful Italian Orzo Salad combining tender orzo pasta with fresh vegetables, savory salami, olives, and a creamy pesto dressing. Perfect for a light lunch or a side dish at gatherings, this salad offers a delightful Mediterranean-inspired taste with a satisfying texture.
Ingredients
Orzo and Dressing
- 1 cup uncooked DeLallo orzo
- 2 tablespoons olive oil
- 2 tablespoons mayonnaise
- 2 tablespoons white vinegar
- 2 teaspoons DeLallo pesto
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon Italian seasoning
- Salt & pepper to taste
Salad Components
- 1 cup little tomatoes (grape, cherry, etc.), cut in halves
- 3/4 cup chopped cucumber
- 1/2 cup diced salami
- 3 tablespoons chopped red onion
- 1/3 cup chopped pepperoncini peppers
- 1/2 cup DeLallo Castelvetrano olives (or black olives), sliced
- 1/2 cup shaved parmesan cheese
- 2 tablespoons thinly sliced fresh basil
Instructions
- Cook the Orzo: Boil a large pot of salted water and cook the orzo pasta according to the package instructions, typically about 8-10 minutes, until al dente. Drain the pasta, toss with a teaspoon of olive oil to prevent sticking, and allow it to cool completely in a colander.
- Prepare the Dressing: In a medium bowl, whisk together olive oil, mayonnaise, white vinegar, pesto, granulated sugar, Italian seasoning, and salt and pepper until smooth and emulsified.
- Prep Salad Ingredients: While the pasta is cooling, chop the tomatoes in halves, dice the cucumber, chop the red onion, dice the salami, slice the olives, chop the pepperoncini peppers, shave the parmesan cheese, and slice the fresh basil thinly.
- Combine Salad: In a large salad bowl, add the cooled orzo, tomatoes, cucumber, salami, red onion, pepperoncini, olives, parmesan, and fresh basil. Pour the dressing over the mixture and toss thoroughly to coat all ingredients evenly. Taste and adjust seasoning with extra salt and pepper if needed.
- Serve or Chill: Serve the salad immediately for a fresh experience or cover and chill in the refrigerator for a couple of hours to let the flavors meld together beautifully before serving.
Notes
- Chilling the salad enhances the flavors and makes it a perfect make-ahead dish.
- For a vegetarian version, omit the salami and consider adding roasted chickpeas or artichoke hearts for protein.
- You can substitute DeLallo Castelvetrano olives with kalamata or black olives if preferred.
- Adjust the amount of pesto based on your taste preference for a stronger or milder herb flavor.
- Be sure to cool the orzo completely before adding dressing to prevent it from becoming soggy.
