This Italian orzo salad has been my go-to for warm-weather gatherings and rushed weeknight dinners. I first put this combination together after raiding my pantry and fridge before a spontaneous backyard potluck: a box of orzo, a jar of DeLallo Castelvetrano olives, and a partial bag of cherry tomatoes. The textures — tender, pasta-shaped rice, crisp cucumbers, silky olives and shaved Parmesan — and the punchy, slightly tangy dressing came together instantly. It’s the kind of dish that earns compliments the first time you serve it and requests for the recipe afterward. I love how easily this salad adapts. It travels well, keeps its flavors when chilled, and showcases a balance of salty, bright, and fresh elements. The salami adds savory depth without weighing the dish down, while the pepperoncini bring a gentle heat and acidity that make each bite lively. I often make a double batch to leave in the fridge for lunches — it brightens a meal and keeps surprisingly well for a couple of days.

Ingredients

• Orzo: 1 cup uncooked DeLallo orzo. Choose a good-quality brand for consistent texture; orzo cooks quickly and should be tender but slightly firm. Tossing with a teaspoon of oil after draining stops clumping.
• Tomatoes: 1 cup little tomatoes (grape or cherry), halved. Look for ripe, sweet tomatoes — they add juiciness and bright acidity. I prefer grape tomatoes for their firmness.
• Cucumber: 3/4 cup chopped cucumber. Persian or English cucumbers work well because they have fewer seeds and thin skins; they add crunch and freshness.
• Salami: 1/2 cup diced salami. Use a good-quality Italian salami; it contributes savory, fatty flavor. You can use soppressata or peppered salami for extra kick.
• Red onion: 3 tablespoons chopped red onion. Red onion is milder and adds color — soak briefly in cold water if you want to tame the bite.
• Pepperoncini: 1/3 cup chopped pepperoncini peppers. These bring a sweet-tangy heat; drain them well and chop to distribute the flavor without overwhelming the salad.
• Olives: 1/2 cup DeLallo Castelvetrano olives or black olives, sliced. Castelvetrano olives are buttery and bright; black olives give a more classic briny note.
• Parmesan: 1/2 cup shaved Parmesan cheese. Use a block of Parmigiano-Reggiano for the best texture and flavor; shave just before serving.
• Basil: 2 tablespoons thinly sliced fresh basil. Fresh basil lifts the whole salad with herbal brightness; add it last to keep its color and aroma.
• 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 and pepper to taste. The mayonnaise creates a silky emulsion that clings to the orzo while pesto adds depth.

Instructions

Cook the orzo: Bring a large pot of salted water to a rolling boil (about 4 quarts water for 1 cup orzo, salt generously). Add the orzo and cook according to package directions until al dente, typically 8–10 minutes. Drain in a colander and immediately toss with about 1 teaspoon olive oil to prevent sticking. Spread on the colander or a rimmed tray to cool more quickly; you want it fully cooled to room temperature before combining with the dressing so it doesn’t absorb too much liquid. Make the dressing: In a medium bowl whisk together 2 tablespoons olive oil, 2 tablespoons mayonnaise, 2 tablespoons white vinegar, 2 teaspoons pesto, 1/2 teaspoon sugar and 1/2 teaspoon Italian seasoning. Whisk until smooth and slightly emulsified; taste and adjust salt and pepper. The mayo helps the dressing cling to the pasta and adds a creamy mouthfeel without overpowering the bright vinegar and pesto notes. Prep the produce and salami: Halve the tomatoes, chop the cucumber into bite-sized pieces, dice the salami, thinly slice the red onion and pepperoncini, and slice the olives. Combine the basil just before tossing to preserve color and aroma. If the onion is very sharp, soak for 5 minutes in cold water and drain well. Assemble the salad: Place the cooled orzo in a large salad bowl. Add the tomatoes, cucumber, salami, red onion, pepperoncini, olives and half the shaved Parmesan. Pour the dressing over the mixture and toss thoroughly until everything is evenly coated. Taste and season with additional salt and pepper if needed. Finish and serve: Garnish with the remaining shaved Parmesan and the sliced basil. Serve immediately or cover and refrigerate for 1–2 hours to let flavors meld. If chilling, allow the salad to sit at room temperature for 10 minutes before serving for best texture.

Storage Tips

Store in an airtight container in the refrigerator for up to 3 days. Keep garnishes like additional shaved Parmesan or whole basil leaves separate until just before serving to preserve texture and appearance. If you’ll be serving it later, under-dress slightly and add a splash of vinegar or a teaspoon of olive oil when tossing to refresh the flavors. For transport, use a shallow, wide container to prevent crushing and keep the salad chilled with ice packs.

Ingredient Substitutions

Swap salami for diced grilled chicken or roasted chickpeas to make it meatless; reduce or remove the mayonnaise and increase olive oil for a lighter dressing. Replace Castelvetrano olives with Kalamata or pitted black olives if unavailable — each will shift the flavor from buttery to more briny or earthy. For a gluten-free option, use certified gluten-free small pasta (orzo-shaped rice pasta) and check labels for hidden gluten in pesto.

Serving Suggestions

This pairs well with grilled seafood, roasted vegetables, or as part of a buffet. Serve on a bed of mixed greens for a composed salad, or spoon into hollowed tomatoes for an attractive presentation at parties. Garnish with lemon zest, extra basil, or a drizzle of high-quality olive oil just before serving for brightness and shine.

Cultural Background

Orzo is a small, rice-shaped pasta commonly used in Italian cuisine for salads, soups and side dishes. This version borrows pantry-friendly Italian ingredients — pesto, Castelvetrano olives and Parmesan — creating a quick, regional-flavored dish that reflects the simplicity and emphasis on quality ingredients typical of Italian home cooking.

Seasonal Adaptations

Summer: emphasize fresh tomatoes, basil and cucumber. Autumn: swap tomatoes for roasted peppers and add sautéed mushrooms. Winter: use oven-roasted cherry tomatoes and add chopped toasted walnuts for warmth and crunch. For spring, add peas or blanched asparagus for a fresh, green lift.

Meal Prep Tips

Double the quantities and portion into airtight containers for ready lunches. Keep dressing on the side if you’re prepping more than a day ahead. Use shallow containers to cool the salad quickly before refrigeration, and avoid over-chopping vegetables so they hold up through the week.

In the end, this Italian orzo salad is a versatile, reliable dish that fits many occasions. It’s approachable for beginner cooks, flexible for dietary swaps, and consistently popular with family and friends. Give it a try at your next gathering — you might find it becomes a new staple in your rotation.