Description
A light and refreshing orzo pasta salad recipe with classic Italian flavors! The perfect side dish for any cookout or summer meal!
Ingredients
Scale
- 12 oz uncooked orzo
- 1/2 can large black olives, pitted (approx. 20 olives, sliced)
- 1/2 small jar green olives (approx. 20 olives, sliced)
- 1/2 medium English cucumber, sliced and quartered
- 1 cup cherry tomatoes, halved
- 1/4 cup pepperoncini, sliced
- 1/2 cup salami, cut into 1 inch pieces
- 1/2 cup Zesty Italian Salad Dressing, more as needed
- 2–4 tablespoons McCormick Perfect Pinch – Salad Supreme, more as needed
Instructions
- Cook orzo according to package instructions. Drain and rinse with cold water.
- Add cooked orzo, black olives, green olives, cucumber, tomtoes, pepperocini and salami to a large bowl.
- Add salad dressing and 2 tablespoons of the Salad Supreme seasoning. Toss to combine.
- Taste and add another 1-2 tablespoons of the Salad Supreme, as desired (I like add closer to 3-4 tablespoons, but everyone is different).
- Garnish with fresh parsley and serve!
- If you are making ahead 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!
Nutrition
- Serving Size: 4 oz
- Calories: 144
- Sugar: 2.4 g
- Sodium: 180.2 mg
- Fat: 4.9 g
- Carbohydrates: 19.6 g
- Protein: 5.1 g
- Cholesterol: 12.9 mg