This Italian orzo salad has been a summer staple in my kitchen for years. I first put this combination together on a hot July afternoon when I wanted something that would travel well to a neighborhood potluck but still feel special. The result was a bowl of small, tender pasta jewels studded with sweet little tomatoes, crisp cucumber, and salty pockets of salami and olives. It became an instant favorite because it balances bright acidity with savory richness and a hint of herb from pesto and fresh basil.

What makes this dish stand out is its combination of textures and its effortless versatility. The orzo cooks quickly and acts like a base that soaks up the dressing while the tomatoes and cucumber add fresh crunch. I often pack a portion in my lunchbox and bring a larger bowl to family gatherings—the leftovers, chilled, taste even better the next day as the flavors meld. It’s easy to scale, uses pantry-friendly ingredients, and comes together in under 30 minutes when you plan ahead.

Ingredients

• Orzo: 1 cup uncooked DeLallo orzo. Pick a quality brand; the little rice-shaped pasta cooks quickly and absorbs the dressing without becoming mushy.
• Tomatoes: 1 cup little tomatoes, halved. Choose grape or cherry tomatoes at peak ripeness for concentrated sweetness and firm skins that hold up when mixed.
• Cucumber: 3/4 cup chopped cucumber. Seeded Persian or English cucumbers work best to avoid excess water and maintain crisp texture.
• Salami: 1/2 cup diced salami. Use a good deli salami for smokiness; cut into small cubes so each bite has a bit of meat.
• Pepperoncini: 1/3 cup chopped pepperoncini peppers. These add a mild tangy heat; drain them well to avoid watering down the salad.
• Olives: 1/2 cup DeLallo Castelvetrano or black olives, sliced. Castelvetrano offer buttery, mild brine; black olives are an easy substitute.
• Parmesan: 1/2 cup shaved Parmesan. Freshly shaved Parmigiano-Reggiano adds umami and a delicate, salty finish.
• Basil: 2 tablespoons thinly sliced fresh basil. Adds aromatic lift—torn leaves if very tender.
• 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 and pesto create a creamy, tangy binder that clings to the orzo.

Instructions

Step 1: Cook the orzoBring a large pot of salted water to a rolling boil and add 1 cup uncooked orzo. Cook according to package directions—usually 8 to 10 minutes—until al dente. Watch closely during the last minute; overcooking makes orzo gummy. Drain in a colander, return to the pot off the heat and toss with about 1 teaspoon olive oil to prevent sticking. Spread briefly in the colander to cool completely.Step 2: Make the dressingIn a medium bowl, whisk together 2 tablespoons olive oil, 2 tablespoons mayonnaise, 2 tablespoons white vinegar, 2 teaspoons pesto, 1/2 teaspoon granulated sugar, and 1/2 teaspoon Italian seasoning. Taste and adjust salt and pepper. The vinegar should give a bright lift while the mayo gives body and the pesto adds herbal depth.Step 3: Prep the fresh ingredientsWhile the orzo cools, halve 1 cup little tomatoes, chop 3/4 cup cucumber (seed if watery), dice 1/2 cup salami, chop 1/3 cup pepperoncini, and slice 1/2 cup olives. Shave 1/2 cup Parmesan and thinly slice 2 tablespoons basil. Keeping pieces small and uniform helps with even bites and pleasing texture in every mouthful.Step 4: Combine and tossTransfer cooled orzo to a large salad bowl. Add tomatoes, cucumber, salami, pepperoncini, olives, Parmesan, and basil. Pour the dressing over and toss gently until everything is evenly coated. Taste and season with additional salt and freshly ground black pepper as needed. If the salad tastes flat, a little extra vinegar brightens it instantly.Step 5: Serve or chillServe immediately at room temperature or cover and chill for 1–3 hours to allow flavors to meld. When chilling, give it a gentle toss just before serving and add a splash of olive oil if it seems dry.

Storage Tips

Store in an airtight container in the refrigerator for up to 3 days. For best quality, keep dressing and salad separate if you plan to store longer; toss just before serving. Use shallow containers to cool quickly and avoid condensation that can make the vegetables soggy. When reheating (if you prefer warm), gently warm a single serving in a microwave for 20–30 seconds then stir to loosen the dressing; avoid over-warming or the mayonnaise will break. Check for fresh smell and bright color before serving—dull tomatoes or mushy cucumbers indicate it’s time to discard.

Ingredient Substitutions

Substitutions are easy: replace salami with diced peppered turkey or cooked pancetta for a different savory profile. Swap Castelvetrano olives for Kalamata for a more pronounced briny note. Use Greek yogurt in place of mayonnaise for a tangier, lighter dressing—use the same volume. For gluten-free, choose a certified gluten-free small pasta such as rice or corn-based orzo. To make vegetarian, omit salami and add marinated artichoke hearts or roasted chickpeas for texture and protein.

Serving Suggestions

Serve alongside grilled meats, alongside a simple green salad, or as part of a buffet. Garnish with extra shaved Parmesan and a few basil leaves for color. For a summer picnic, pack in a shallow container and top with a sprinkle of extra basil right before serving. Pair with crisp white wine like Pinot Grigio or a light rosé to complement the salad’s tangy dressing and salty bites. For a heartier option, serve on a bed of baby arugula or mixed greens.

Cultural Background

While orzo itself has Mediterranean roots and appears in Italian, Greek, and Turkish cooking, this particular salad is an Italian-American creation that blends pantry staples with fresh produce. Small pastas like orzo are popular in southern Italy in soups and salads. Combining pasta with cured meats, olives, and cheese reflects a pragmatic approach to meals in Italian kitchens—simple ingredients elevated by good olive oil and fresh herbs. This dish nods to antipasto platters, turning them into an easy, portable salad.

Seasonal Adaptations

In summer, use the ripest tomatoes and add sweet corn for crunch. In fall, swap basil for torn spinach or arugula and add roasted red peppers. For winter gatherings, use jarred sun-dried tomatoes and oven-roasted cherry tomatoes to maintain intensity of flavor. Holiday variations can include diced roasted butternut squash and toasted pine nuts for warmth and texture. Adjust dressing acidity slightly depending on the season—more vinegar in richer winter versions, lighter for summer.

Meal Prep Tips

Make the dressing up to 3 days ahead and store in a jar in the fridge. Cook the orzo earlier in the day and cool in the colander to avoid condensation. Chop vegetables and store separately in airtight containers; combine with orzo and dressing an hour before serving for best texture. Divide into single-serve containers for lunch—add fresh basil at the last moment and consider packing extra dressing to refresh the flavor when reheating or serving later.

This salad brings together ease and elegance: whether you’re feeding a crowd or packing a weekday lunch, it’s a reliable, flavorful option that invites personalization. I encourage you to make it your own—try a little swap, share it with friends, and enjoy the simple pleasure of fresh, bright flavors.