This Italian Orzo Salad has been my go-to dish whenever I want something that feels celebratory without hours of work. I first made it one warm spring afternoon when I had unexpected guests and only pantry staples on hand. The combination of plump orzo, sweet little tomatoes, salty salami, green Castlevetrano olives and a creamy, tangy dressing came together so quickly and tasted so fresh that everyone asked for the recipe. It’s one of those salads that manages to be both comforting and lively—each bite has contrast: soft pasta, crisp cucumber, briny olives and bright basil. I often serve it at backyard dinners and it disappears faster than I expect. What I love most is how forgiving it is. The orzo holds dressing beautifully without getting gummy when cooled properly, and the pesto-mayo dressing binds everything with a gentle richness that keeps the salad from tasting dry. The shaved Parmesan adds depth while the pepperoncini give a gentle tang and heat that lingers in a good way. This dish is perfect for spring and summer gatherings, but I also make it in winter when I crave bright flavors to cut through heavier meals. Keep reading for detailed tips, substitutions, storage advice and step-by-step instructions so you can make a reliably delicious bowl every time.

Ingredients

• Orzo: 1 cup uncooked DeLallo orzo. Choose of high-quality semolina orzo for a slightly firm texture; DeLallo is an excellent brand but any good semolina orzo will yield the same tender, slightly chewy bite.
• Tomatoes: 1 cup little tomatoes (grape or cherry), halved. Look for ripe, brightly colored tomatoes—these add the fresh-sweet pop that balances the briny components.
• Cucumber: 3/4 cup chopped cucumber. English or Persian cucumbers are best because they’re thin-skinned and have few seeds, which keeps the salad from becoming watery.
• Salami: 1/2 cup diced salami. A good quality Genoa or soppressata adds savory depth; substitute prosciutto for a thinner, silkier saltiness.
• Red onion: 3 tablespoons chopped. Use a mild red onion and soak briefly in cold water if you want to remove some bite.
• Pepperoncini: 1/3 cup chopped pepperoncini peppers. These add mild heat and vinegary brightness—reserve a few slices for garnish.
• Olives: 1/2 cup DeLallo Castelvetrano olives or black olives, sliced. Castelvetrano olives are buttery and sweet; if you prefer a stronger brine, use Kalamatas.
• Parmesan: 1/2 cup shaved Parmesan cheese. Freshly shaved Parmigiano-Reggiano brings umami and a pleasant granular texture.
• Basil: 2 tablespoons thinly sliced fresh basil. Adds an aromatic lift—tear it last to preserve oils.
• 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 mayo-pesto combo creates a silky emulsion that clings to the orzo without overpowering other flavors.

Instructions

Cook the Orzo: Bring a large pot of water to a rolling boil and season generously with salt (about 1 tablespoon for 4 quarts). Add 1 cup uncooked orzo and cook according to package directions until al dente—usually 8 to 10 minutes. Drain the pasta in a colander, then immediately toss with about 1 teaspoon olive oil to prevent sticking. Spread the orzo in the colander or on a rimmed sheet to cool completely; warm orzo will make the dressing oily and will soften delicate vegetables. Whisk the Dressing: In a medium bowl, combine 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 vigorously until emulsified and smooth. Season with salt and freshly ground black pepper to taste. If the dressing seems too thick, add up to 1 teaspoon of water or an extra splash of vinegar to thin slightly. Prep the Vegetables and Meats: While the pasta cools, halve 1 cup cherry tomatoes, chop 3/4 cup cucumber, dice 1/2 cup salami, chop 3 tablespoons red onion, and slice 1/2 cup olives. Chop 1/3 cup pepperoncini and thinly slice 2 tablespoons basil. Shave 1/2 cup Parmesan using a vegetable peeler for pretty ribbons. Assemble the Salad: Add the cooled orzo to a large salad bowl. Layer in the halved tomatoes, chopped cucumber, diced salami, chopped red onion, pepperoncini, sliced olives, shaved Parmesan and basil. Pour the dressing over the top and toss gently but thoroughly so every grain of pasta is coated. Taste and adjust seasoning with additional salt and pepper if needed. Rest and Serve: Serve immediately at room temperature or cover and chill for at least 1 to 2 hours to let flavors meld. If chilled, bring back to room temperature for 15 minutes before serving for best flavor expression.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. If you plan to freeze portions, leave out the Parmesan and basil and freeze only the salad without dairy; thaw overnight in the refrigerator and then stir in fresh cheese and herbs before serving. Use shallow containers for quicker cooling and label with date and contents for potlucks. When reheating, gently bring to room temperature rather than microwaving to preserve texture—an extra drizzle of olive oil or a splash of vinegar will refresh the flavors.

Ingredient Substitutions

To make a vegetarian version, replace the salami with 1 cup cooked chickpeas or marinated artichoke hearts for savory heft. For a lighter dressing, swap mayonnaise for plain Greek yogurt (use the same volume) and reduce olive oil to 1 tablespoon. Swap Castelvetrano olives for Kalamata for a deeper, fruitier olive flavor, or use capers if you prefer a sharper brine. Gluten-free pasta or a mix of quinoa and orzo-style gluten-free grains can be used to accommodate dietary needs; cook according to package directions.

Serving Suggestions

This works beautifully as a side to grilled proteins—think lemon-herb chicken or grilled shrimp—or as a main with a crisp green salad. Garnish with extra shaved Parmesan, a drizzle of good extra-virgin olive oil and a few torn basil leaves for a fresh finish. Serve in a shallow bowl to show off the colors and make it easy for guests to help themselves. For a picnic, pack dressing separately and toss right before serving to keep everything bright.

Cultural Background

Orzo, a pasta shaped like a grain of rice, has roots in Mediterranean cooking and is particularly popular in Italian and Greek cuisines. Though this particular combination—salami, pepperoncini, pesto-mayo—is more Italian-American than strictly traditional, it borrows familiar Italian elements: olives, basil and Parmesan. The salad echoes Italian antipasto philosophy: a balance of cured meats, cheese, pickled vegetables and olive oil to create a satisfying plate of contrasts.

Seasonal Adaptations

In summer, use the ripest cherry tomatoes you can find and add diced summer corn for sweetness. In fall and winter, swap tomatoes for roasted red peppers and use leftover roasted squash for heartiness. For holiday gatherings, add pomegranate seeds and toasted walnuts for color and crunch, and substitute smoked salami for a festive smoky note.

Meal Prep Tips

Make the dressing up to 3 days in advance and keep chilled. Cook the orzo and cool it completely before storing it separately; when ready to assemble, combine chilled orzo with chopped ingredients and dressing for a quick lunch or dinner. Portion into individual containers with a small basil packet so you can grab-and-go. Use clear containers so you can see the colorful layers and avoid overpacking to maintain texture.

Bring this salad to your next gathering—its bright flavors and easy assembly make it a reliable favorite. Whether you tweak it for dietary needs or serve it straight from the recipe, it rewards small techniques like cooling the pasta and tasting for salt. Make it your own and enjoy the way simple ingredients can produce something memorable.