If you’re searching for a vibrant, fresh, and utterly delightful dish to impress at your next gathering or simply elevate your everyday meals, this Italian Orzo Salad Recipe is an absolute must-try. It brings together tender orzo pasta with a medley of colorful veggies, zesty salami, tangy olives, and a luscious pesto-infused dressing that dances on your taste buds. This salad perfectly balances savory, tangy, and herby flavors with a wonderful mix of textures, making it a standout addition to any table.
Ingredients You’ll Need
Every ingredient in this Italian Orzo Salad Recipe plays a crucial role in creating that perfect bite. From the creamy parmesan to the bright crunch of cucumbers and the subtle kick of pepperoncini, these simple components come together to form a harmonious and irresistible dish.
- Orzo pasta (1 cup uncooked): The tiny, rice-like pasta is the heart of this salad, offering a tender, slightly chewy texture that soaks up the dressing beautifully.
- Little tomatoes, halved (1 cup): Choose grape or cherry tomatoes for juicy bursts of sweetness and vibrant color.
- Chopped cucumber (3/4 cup): Adds a refreshing crunch and lightness to balance richer elements.
- Diced salami (1/2 cup): Brings a savory, slightly spicy depth that perks up the overall flavor.
- Chopped red onion (3 tablespoons): Offers a mild sharpness and a pop of color, enhancing the salad’s complexity.
- Chopped pepperoncini peppers (1/3 cup): Provides a tangy and slightly spicy note that livens up each bite.
- Sliced Castelvetrano or black olives (1/2 cup): These olives add a buttery, briny richness that perfectly complements the other ingredients.
- Shaved parmesan cheese (1/2 cup): Introduces a nutty, savory finish with its delicate saltiness.
- Thinly sliced fresh basil (2 tablespoons): Basil infuses the salad with herbaceous freshness and a lovely aroma.
- Olive oil (2 tablespoons): The foundation of the dressing, lending smoothness and a fruity undertone.
- Mayo (2 tablespoons): Adds creaminess to the dressing, ensuring every bite is luxuriously coated.
- White vinegar (2 tablespoons): Brings brightness and balances the richness.
- DeLallo pesto (2 teaspoons): This secret ingredient injects an intense herbal punch and enhances the Italian flair.
- Granulated sugar (1/2 teaspoon): Just a touch to mellow out the vinegar’s acidity.
- Italian seasoning (1/2 teaspoon): Adds that signature blend of herbs for authentic flavor.
- Salt & pepper (to taste): Essential for layering all flavors perfectly.
How to Make Italian Orzo Salad Recipe
Step 1: Cook the Orzo
Begin by boiling a large pot of salted water – seasoning the pasta water is key to enhancing the orzo’s flavor. Cook the orzo according to package instructions, then drain it and toss with about a teaspoon of olive oil to prevent sticking. Let the orzo cool completely in a colander. This step ensures your salad doesn’t get mushy and the pasta grains remain perfectly separated.
Step 2: Whisk the Dressing
While the orzo cools, combine the olive oil, mayo, white vinegar, pesto, granulated sugar, Italian seasoning, salt, and pepper in a medium bowl. Whisk these together until smooth and creamy. This dressing is what transforms the salad from simple pasta to a flavorful, cohesive dish that’s bursting with Italian charm.
Step 3: Prepare the Vegetables and Meats
Chop your little tomatoes in half, dice the salami, finely chop the cucumbers, pepperoncini peppers, red onion, and slice the olives. Having all your ingredients ready and uniformly chopped not only makes mixing easier but also ensures every forkful has the perfect combination of flavors and textures.
Step 4: Combine Everything
In a large salad bowl, add the cooled orzo along with all the prepped veggies, salami, olives, basil, and shaved parmesan. Pour the dressing over the top and toss gently until everything is evenly coated. Taste your salad and adjust seasoning with more salt or pepper if needed. This is where your Italian Orzo Salad Recipe really shines as all those layers of flavor meld.
Step 5: Chill or Serve Immediately
You can enjoy this salad right away for a fresh, lively taste, or cover and chill it in the refrigerator for a couple of hours to let the flavors deepen and marry. Both options are delicious and depend entirely on your timing and preference.
How to Serve Italian Orzo Salad Recipe
Garnishes
A sprinkle of extra shaved parmesan, a few fresh basil leaves, or even a drizzle of good-quality extra virgin olive oil can elevate your presentation and flavor. Garnishes add that inviting, restaurant-quality finish making the salad feel special each time you serve it.
Side Dishes
Italian Orzo Salad Recipe pairs beautifully with grilled chicken, roasted vegetables, or even crusty garlic bread. These sides complement the salad’s fresh, tangy notes and create a satisfying, balanced meal perfect for lunch or dinner.
Creative Ways to Present
Try serving this salad in hollowed-out mini bell peppers or cherry tomatoes as colorful edible bowls for a playful party appetizer. Alternatively, layering it in parfait glasses with small dollops of pesto and cherry tomatoes can turn it into a stunning visual treat everyone will talk about.
Make Ahead and Storage
Storing Leftovers
Store leftover Italian Orzo Salad Recipe in an airtight container in the fridge. It will stay fresh for up to 3 days, making it a convenient option for quick lunches or snacks throughout the week without losing its bright, flavorful punch.
Freezing
This salad is best enjoyed fresh or chilled; unfortunately, the texture of cooked orzo combined with fresh veggies and mayo-based dressing does not freeze well. Freezing might cause the ingredients to lose their crispness and the dressing to separate.
Reheating
Reheating is generally not necessary for this salad, as it’s designed to be served cold or at room temperature. If you prefer it slightly warm, bring the orzo to room temperature before mixing with chilled veggies and dressing, but avoid heating the full salad.
FAQs
Can I make this Italian Orzo Salad Recipe vegan?
Absolutely! You can swap out the salami for a plant-based protein like roasted chickpeas, omit the parmesan or replace it with vegan cheese, and use vegan mayo to keep the creamy texture.
Is this salad suitable for meal prep?
Yes! This salad holds up well in the fridge for a few days, making it a fantastic option for meal prepping lunches or dinners. Just give it a good stir before serving.
What can I substitute for DeLallo pesto?
If you don’t have DeLallo pesto, any good-quality basil pesto will work beautifully. Alternatively, you can make your own by blending fresh basil, garlic, pine nuts, parmesan, and olive oil.
Can I add other vegetables to this salad?
Definitely! Roasted red peppers, artichoke hearts, or even zucchini ribbons would be fantastic additions that blend well with the existing flavors and textures.
How long does it take to prepare the Italian Orzo Salad Recipe?
From start to finish, including cooking and prepping, it generally takes about 30 minutes, making it a quick and easy dish perfect for busy days or last-minute gatherings.
Final Thoughts
I can’t recommend this Italian Orzo Salad Recipe enough if you want a dish that’s bursting with fresh flavor, Italian charm, and satisfying textures. It’s a personal favorite for good reason — it’s simple enough for any home cook but sophisticated enough to wow guests. Give it a try, and I promise it will become a staple in your recipe collection!
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Italian Orzo Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Description
Italian Orzo Salad is a refreshing and flavorful pasta salad featuring tender orzo, fresh vegetables, tangy salami, and a vibrant homemade dressing with pesto and Parmesan. This easy-to-make dish can be served immediately or chilled, making it perfect for lunch, potlucks, or light dinners.
Ingredients
Pasta
- 1 cup uncooked DeLallo orzo
Vegetables & Add-ins
- 1 cup little tomatoes (grape, cherry, etc.), halved
- 3/4 cup chopped cucumber
- 1/3 cup chopped pepperoncini peppers
- 1/2 cup DeLallo Castelvetrano olives (or black olives), sliced
- 3 tablespoons chopped red onion
- 1/2 cup diced salami
- 1/2 cup shaved Parmesan cheese
- 2 tablespoons thinly sliced fresh basil
Dressing
- 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
Instructions
- Cook the Orzo: Boil a large pot of salted water. Cook the orzo pasta following the package instructions, about 8-10 minutes until al dente. Drain and toss with about a teaspoon of olive oil to prevent sticking. Transfer to a colander and allow to fully cool.
- Make the Dressing: In a medium bowl, whisk together olive oil, mayonnaise, white vinegar, DeLallo pesto, granulated sugar, Italian seasoning, salt, and pepper until smooth and well combined.
- Prepare the Vegetables and Meats: While the orzo cools, halve the little tomatoes, chop the cucumber, pepperoncini peppers, and red onion, slice the olives, dice the salami, shave the Parmesan cheese, and thinly slice the fresh basil.
- Combine Salad Ingredients: In a large salad bowl, add the cooled orzo along with the prepared vegetables, salami, olives, Parmesan, and basil. Pour the dressing over the salad and toss thoroughly until everything is evenly coated. Adjust salt and pepper to taste.
- Chill or Serve: Serve the salad immediately for a fresh taste or cover and chill it for a couple of hours to allow the flavors to meld beautifully before serving.
Notes
- For best flavor, let the salad chill for at least 1-2 hours before serving.
- You can substitute salami with pepperoni or cooked pancetta for variation.
- Use any small grape or cherry tomatoes available for convenience.
- Adjust pesto quantity based on your preference for herbaceous flavor.
- To make it vegetarian, omit salami and add more veggies like artichoke hearts or roasted peppers.
