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
Scale
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.
