Italian Orzo Pasta Salad Recipe
My mom used to make a version of this simple salad for me when I was a kid (I posted the original zesty Italian pasta salad recipe on the site as well), and I’m so excited to share this orzo version with you all! It’s my go-to summer pasta salad that I bring to cookouts, family gatherings, or when I’m craving those bold Italian flavors.
Love These Italian Flavors?
If you love them as much as we do, you definitely need to try our Italian Chopped Salad!
Key Ingredients
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- orzo – A little pasta that disperses itself into every bite.
- black and green olives – Briny olives add a punch of flavor ranging from salty to mild to slightly sweet.
- english cucumber – Crisp cucumbers add a light and refreshing flavor throughout.
- cherry tomatoes – Juicy tomatoes add just the right amount of moisture and brightness. Grape tomatoes will work, but tend to have a thicker skin and are a bit less sweet than cherry tomatoes.
- pepperoncini – These provide just the right amount of spice and tang – but totally optional if it isn’t your thing.
- salami – Pick your favorite variety – I love a good Genoa salami.
- Zesty Italian Salad Dressing & McCormick Perfect Pinch – You can find these two ingredients at your local grocery store. They are what my Mom used when I was growing up and I just love the combo!
How To Make Italian Orzo Pasta Salad
Step 1: Start by cooking your orzo al dente according to the package instructions. You can also checkout this full tutorial on how to cook orzo for your next pasta salad.
Step 2: Next, add the cooked orzo, olives, cucumber, tomatoes, pepperoncini and salami to a large bowl.
Step 3: Then add the salad dressing and 2 tablespoons of the seasoning and toss to combine.
Step 4: Now give it a taste and adjust the seasoning to fit your flavor preference.
Step 5: Place this great side dish in a large serving bowl, garnish with some fresh parsley, and dig in!
Erin’s Pro Tips
- Don’t Overcook the Orzo: Cook just until al dente so it stays firm after it’s tossed with the dressing.
- Dress It Twice: Orzo absorbs liquid as it sits. Save a little extra dressing to toss with the salad right before serving.
- Chill Before Serving: Thirty minutes in the refrigerator lets all the Italian flavors come together beautifully.: Text
Love Orzo Recipes as Much as We Do?
There are so many orzo salad recipes out there, all made unique with different veggies, dressings, and flavor combinations. One of our other favorites is our Greek orzo salad which has slightly different flavors thanks to feta cheese, red onion, and homemade Greek vinaigrette. Orzo is also a main ingredient in a lot of our skillet meals like our blog favorites, parmesan chicken orzo, this chicken pot pie orzo or our sausage zucchini skillet + orzo recipe.
Recipe FAQs
Place leftovers in an airtight container and store in your refrigerator for up to five days. This is one of those recipes that might even taste better the next day once all those flavors have a chance to soak into the orzo.
Feel free to play around with the ingredient amounts to fit your personal preferences.
Rinse it under cold water after cooking to stop the cooking process and remove excess starch.
The orzo naturally absorbs dressing as it chills. Toss with additional dressing or a drizzle of olive oil before serving.
Absolutely—and it’s often even better after the flavors have had time to develop. Just remember to add extra dressing before serving to revive.
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Ingredients
- 12 ounces orzo, regular or gluten-free
- 20 large black pitted olives, sliced
- 20 green olives, sliced
- 1 cup cherry tomatoes, halved
- ½ medium English cucumber, sliced and quartered
- ½ cup salami, cut into 1 inch pieces
- ¼ cup pepperoncini, sliced
- ½ cup Zesty Italian Salad Dressing, more as needed
- 2-4 tablespoons McCormick Perfect Pinch – Salad Supreme, more as needed
Instructions
- Cook Orzo: Bring a large pot of water to a boil and cook 12 ounces orzo according to package instructions. Drain and rinse with cold water.
- Combine: Add cooked orzo, black olives, green olives, tomatoes, cucumber, salami, and pepperoncini to a large bowl. Add ½ cup Zesty Italian Salad Dressing and 2 tablespoons of the Salad Supreme seasoning. Toss to combine.
- Taste: option to add another 1-2 tablespoons of the Salad Supreme, as desired (I like add closer to 3-4 tablespoons, but everyone is different).
- Serve: Garnish with fresh parsley and enjoy! If making ahead of time, you will need to add additional Zesty Italian Dressing to freshen up the salad as the pasta will absorb some of the liquid.
Notes
- Amounts: feel free to modify amounts here for the olives, cucumbers, etc. This is a super flexible recipe!
- Zesty Italian Dressing + Salad Supreme: this recipe comes straight from my childhood and this is always what my mom used, so I just didn’t want to mess with it here!
- Make Ahead: this is a great make-ahead recipe – just store covered in an airtight container in the refrigerator and then add a little extra dressing before serving as the pasta will soak it up as it sits.
- Gluten-Free: use a gluten-free orzo.
- Protein: Serve with grilled chicken thighs, Blackstone chicken breasts, grilled chicken breasts or Blackstone chicken thighs (grilled salmon or grilled pork chops would also be good here).
- Veggie Side: Grilled broccoli or grilled broccolini would be my top picks!
Nutrition
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Kristin F says
This turned out awesome! Very light but also very flavorful, nothing overpowering. I actually totally forgot to add the salami (whoops) and we still inhaled it, with my husband taking a giant bowl of leftovers to work the next day. Definitely a keeper!
Bridget Montag says
Thank you so much! Glad to hear that you love it and thanks for leaving a review!
Cyndi says
This looks yummy. I do wonder if you can substitute something else for the orzo.