This Italian Orzo Salad has been a summer staple in my kitchen for years. I first discovered the combination of briny Castelvetrano olives, sweet little tomatoes, and the tender, rice-shaped pasta while unpacking pantry staples for a last-minute backyard lunch. The texture of perfectly cooked orzo — slightly toothsome but still tender — combined with the crunch of cucumber and the silky sharpness of shaved Parmesan won the whole family over on the very first try. It’s the kind of dish that travels well to potlucks and keeps happily in the fridge for easy lunches.

What makes this version special is the simple, tangy dressing that ties everything together: olive oil, a touch of mayo for silkiness, a splash of white vinegar, and a hint of DeLallo pesto for herbal depth. The salami adds a savory pop and the pepperoncini lend a cheeky, vinegary heat that keeps each bite interesting. I love serving this slightly chilled so the flavors mingle but the texture remains fresh. It’s approachable, forgiving, and endlessly adaptable.

Ingredients

• 1 cup uncooked DeLallo orzo: Orzo cooks quickly and gives a plump, rice-like texture that holds dressing without getting mushy. Choose a quality brand like DeLallo for consistent bite.
• 1 cup little tomatoes, halved (grape or cherry): Sweet acidity brightens the dish; look for firm, ripe tomatoes to avoid excess water in the salad.
• 3/4 cup chopped cucumber: Persian or English cucumber works best for thin skin and minimal seeding to keep the salad crisp.
• 1/2 cup diced salami: Provides savory richness; use Genoa or Milano salami. For a vegetarian option, substitute roasted red pepper or artichoke hearts.
• 3 tablespoons chopped red onion: Adds a sharp bite; soak briefly in cold water if you want milder onion flavor.
• 1/3 cup chopped pepperoncini: Adds tangy heat and acidity that lifts the whole salad.
• 1/2 cup DeLallo Castelvetrano olives or black olives, sliced: Castelvetrano are buttery and bright; black olives will give a milder, smoky note.
• 1/2 cup shaved Parmesan cheese: Use a block of Parmigiano-Reggiano shaved with a vegetable peeler for the best texture and savory depth.
• 2 tablespoons thinly sliced fresh basil: Add at the end for fragrance and color.
• 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 gives body while vinegar and pesto brighten the flavor.

Instructions

Cook the orzo:Bring a large pot of water to a rolling boil and add a generous pinch of salt. Add 1 cup uncooked orzo and cook according to package directions, usually 8–10 minutes, until al dente. Taste for a slight firmness in the center; overcooked orzo will become sticky and lose its shape. Drain and immediately toss with about 1 teaspoon olive oil to prevent clumping. Spread in a colander or sheet pan to cool more quickly to room temperature.Make the dressing:In a medium bowl whisk together 2 tablespoons olive oil, 2 tablespoons mayonnaise, 2 tablespoons white vinegar, 2 teaspoons DeLallo pesto, 1/2 teaspoon granulated sugar, and 1/2 teaspoon Italian seasoning. Whisk until smooth and creamy. Taste and adjust salt and pepper; the mayonnaise mellows the vinegar but you still want a bright balance.Prep the vegetables and salami:While the pasta cools, halve 1 cup little tomatoes, chop 3/4 cup cucumber into bite-size pieces, dice 1/2 cup salami, chop 3 tablespoons red onion, and slice 1/3 cup pepperoncini and 1/2 cup olives. Shave Parmesan and thinly slice basil. Uniform cuts ensure even distribution and a refined mouthfeel.Toss and season:In a large bowl combine the cooled orzo with tomatoes, cucumber, salami, onion, pepperoncini, olives, parmesan, and basil. Pour the dressing over the salad and toss gently until everything is coated. Taste and season with additional salt and pepper if needed. For best flavor let rest refrigerated for 1–2 hours, or serve immediately for a slightly warmer version.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Pack in shallow containers for rapid cooling, and leave out dressing if you plan to keep it longer — storing the components separately (pasta and vegetables in one container, dressing in a small jar) will preserve texture for an extra day. When reheating, avoid the microwave for longer than 30–45 seconds; instead, let sit at room temperature for 15–20 minutes and toss to redistribute dressing. Look for gloss on the olives and bright basil leaves as signs the salad is still fresh.

Ingredient Substitutions

Swap salami for diced cooked chicken, cannellini beans, or cubed mozzarella if avoiding pork. Replace mayonnaise with plain Greek yogurt (1:1) for a tangier, lower-fat dressing — whisk in an extra teaspoon of olive oil to maintain mouthfeel. Use sun-dried tomatoes packed in oil for an intensified tomato note, but reduce added oil in the dressing accordingly. For a gluten-free version, substitute small pasta-shaped gluten-free pasta or cooked quinoa in a 1:1 volume ratio.

Serving Suggestions

Serve this salad slightly chilled with grilled lemon chicken or a platter of antipasti for a full Italian-inspired spread. Garnish with extra shaved Parmesan and a few whole basil leaves for visual appeal. Pair with crisp white wine like Pinot Grigio or a light, herbaceous rosé. For a picnic, tuck into a cold thermos and top with a sprinkle of toasted pine nuts just before serving to add crunch.

Cultural Background

Orzo, while pasta, is shaped like rice and features in many Mediterranean dishes where small pasta is combined with fresh vegetables and vinaigrette-style dressings. This salad borrows from classic Italian antipasto traditions — salty meats, briny olives, sharp cheese, and acid to balance — but adapts them into a chilled, portable bowl. The use of Castelvetrano olives nods to Sicily, where green olives are prized for their buttery flavor.

Seasonal Adaptations

In summer, increase tomatoes and basil for a garden-fresh profile; in autumn, swap cucumbers for roasted red peppers and add arugula for a peppery lift. For winter gatherings, add roasted squash and toasted walnuts and switch to a heartier dressing by replacing white vinegar with sherry vinegar. Holiday additions like pomegranate arils add color and a pop of tartness for festive occasions.

Meal Prep Tips

Make the orzo up to 24 hours in advance and store it lightly oiled in the fridge. Chop the vegetables and salami ahead of time and keep them in separate containers. Whisk the dressing and store in a small jar; when ready to eat, combine everything and add basil last to preserve its bright fragrance. This approach saves time and keeps textures vibrant when you assemble just before serving.

This salad embodies the joy of simple ingredients coming together — a reliable, flexible dish that’s as happy at a picnic as it is on a weekday table. I hope you make it your own and collect a few memories along the way.