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This colorful Italian orzo salad recipe is packed with flavor! The simple-to-make homemade Italian dressing smothers fresh basil and vegetables, salami, and olives.
Try my BLT Pasta Salad or Pappardelle with Shrimp, Garlic, and Olive Oil next.
This post is sponsored by our long-term partner DeLallo – thank you for supporting the brands that keep Salt & Lavender cooking! I only work with brands whose products I love. All opinions are my own.
Why you’ll love it
No one can resist the bright savory flavors in this summer salad, starting with the pesto-infused dressing. It’s creamy, perfectly balanced, and complements the zing from the pepperoncini peppers and other vibrant flavors. It’s all about quality ingredients!
I think this Italian pasta salad is fun to take to a potluck, cookout, or BBQ. It works equally well as a main course or side dish, and orzo is always a crowd pleaser! Even if you’re not big on salads, this hearty charcuterie/antipasto inspired one will change your mind.
What you’ll need
- Orzo – this rice-shaped pasta can be found in the dry pasta aisle. If your grocer doesn’t stock it, you can get DeLallo orzo shipped right to your door.
- Tomatoes – use little tomatoes like grape or cherry
- Cucumber – I like little cucumbers, but English works fine
- Salami – we’re using a premium pork salami with fresh garlic and select spices
- Red onion – it’s the ideal variety for salads since it’s less sharp
- Pepperoncini – these mild yellow-green chili peppers add a pickled crunch
- Olives – Castelvetrano olives are plump, meaty, and known for their buttery-sweet flavor
- Parmesan – use freshly grated from a block
- Basil – an irresistible fresh herb
- Dressing – the creamy, zesty Italian dressing has olive oil, mayo, white vinegar for a pop of acidity, DeLallo pesto, a touch of sugar, Italian seasoning (a blend of dried herbs), and salt & pepper
Italian pantry essentials
- DeLallo has been the authority on affordable Italian goods since 1950. They’re a family-run company that started in Pennsylvania with the best products like tomatoes, pizza ingredients, olives, antipasti, and more!
- Since the DeLallo website ships nationwide, it’s also fantastic for sending gourmet Italian gift baskets to family and friends (or yourself) along with stocking up on pantry staples.
How to make Italian orzo salad
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cook the pasta until al dente. Drain, then toss it with a bit of olive oil to prevent sticking. Let it cool fully. Meanwhile, whisk together the salad dressing ingredients in a prep bowl.
Chop/prep the remaining ingredients. Add the fully cooled pasta to a big bowl along with the other salad ingredients. Pour in the dressing, and toss. Add extra salt if needed, and chill if desired.
Helpful tips
- I use my potato peeler to shave the parm! It makes those rustic, bite-sized parmesan slivers pictured.
- If you want to make this salad ahead of time, I would keep the dressing, cucumber, and basil separate from the rest of the ingredients. Add them in when ready to assemble and toss the salad.
Substitutions and variations
- This salad is very flexible. Feel free to sub ingredients based on personal preferences/what you have on hand.
- Some ingredients that would also be delicious in here include little mozzarella balls (bocconcini), chopped fresh parsley, chopped bell peppers, and feta or goat cheese.
What to serve with Italian orzo salad
- I’d make it part of my BBQ spread with other summer favorites like my Easy Ground Turkey Burgers and Easy Grilled Pork Chops.
- If serving as a main, round out the meal with fresh crusty bread and olive oil with balsamic vinegar for dipping. Yup, DeLallo has a fantastic aged balsamic vinegar for that too!
Leftovers and storage
- Store any leftover orzo salad for 3-4 days in the fridge in a covered container.
- The pasta can soak up some of the dressing over time, so you can definitely add a splash of olive oil to perk up leftovers if desired.
More easy orzo recipes
If you made this Italian-style orzo pasta salad, please leave a star rating and review below! Or tag me in your photos of it on Instagram.
Italian Orzo Salad
Ingredients
Salad ingredients:
- 1 cup uncooked DeLallo orzo
- 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
Dressing:
- 2 tablespoons olive oil
- 2 tablespoons mayo
- 2 tablespoons white vinegar
- 2 teaspoons DeLallo pesto
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon Italian seasoning
- Salt & pepper to taste
Instructions
- Boil a large, salted pot of water and cook the pasta according to package directions. Once it's done, drain it, toss it with a little olive oil (about a teaspoon or so) to stop it from sticking together, and let it fully cool in a colander.
- Meanwhile, add the dressing ingredients to a medium bowl and whisk together.
- Prep the remaining ingredients.
- Add the cooled pasta to a large salad bowl along with the other ingredients. Pour the dressing over and toss until coated. Taste and season with extra salt & pepper as needed.
- Serve immediately or chill, covered, for a couple hours prior to serving.
Notes
- Some of the prep time is counted within the cook time since you can prep while the water is coming to a boil/pasta is cooking.
- The ingredients are very flexible – feel free to sub/omit anything you don’t like/don’t have on hand. You can eyeball many of the ingredients vs. measuring precisely. If making subs with the dressing, be sure to taste and adjust as you go along.
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