This Italian orzo salad has been a quick favorite in my kitchen since I first made it for a summer potluck years ago. I was chasing something that felt like a classic antipasto but wanted it with a lighter, pasta-forward texture that travels well and keeps bright flavors. Using DeLallo orzo for a tender, rice-like bite and layering in little tomatoes, cucumber, Castelvetrano olives, diced salami and shaved Parmesan gives each forkful a mix of salty, tangy and fresh. The mayo-and-pesto enhanced dressing ties everything together with a creamy but not heavy finish.

I discovered the balance of flavors one afternoon when I didn’t have much time but wanted something that would satisfy a crowd. The salami adds savory depth, the pepperoncini bring subtle heat and acidity, and a teaspoon of olive oil tossed into the drained orzo prevents clumping while it cools—a small trick that always keeps the texture pleasant. It’s the kind of dish that gets requested again and again: neighbors ask for the recipe after block parties and my family always asks for an extra bowl when leftovers appear.

Ingredients

• DeLallo orzo (1 cup): Use a quality durum wheat orzo like DeLallo for the best texture—it cooks evenly and holds flavor. One cup uncooked yields about 2 to 2 1/2 cups cooked, enough for 4–6 servings depending on portion size.
• Little tomatoes (1 cup): Grape or cherry tomatoes add sweet acidity; halve them so their juices distribute through the salad. Look for firm, ripe fruit—brands aren’t necessary, but choose tomatoes that aren’t mealy.
• Cucumber (3/4 cup chopped): English or Persian cucumbers work best because they have fewer seeds and thin skin; chop into small dice for a crisp, refreshing contrast.
• Salami (1/2 cup diced): The diced salami brings savory fat and spice—choose a good-quality, thinly sliced deli salami and dice it small so it mixes evenly.
• Red onion (3 tablespoons chopped): Mildly pungent, red onion adds bite. Soak briefly in cold water if you want a milder flavor.
• Pepperoncini (1/3 cup chopped): These add bright acidity and a hint of heat—drain them well and chop so each bite has a little tang.
• DeLallo Castelvetrano or black olives (1/2 cup sliced): Castelvetrano olives are buttery and mild; black olives are a classic alternative. Slice so they distribute evenly.
• Shaved Parmesan (1/2 cup): Freshly shaved Parmesan brings salty umami—buy a wedge and shave it yourself for the best texture and flavor.
• Fresh basil (2 tablespoons thinly sliced): Add at the end for aroma and bright herbal lift.
• 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.

Instructions

Cook the orzo: Bring a large pot of salted water to a boil and cook 1 cup uncooked DeLallo orzo according to package directions—usually about 8–10 minutes for al dente. Drain the orzo in a colander, toss with about 1 teaspoon olive oil to prevent sticking, then spread slightly and allow it to cool completely. This step is key: hot pasta will wilt the vegetables and thin the dressing. Whisk 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 sugar and 1/2 teaspoon Italian seasoning until smooth. Season with salt and pepper to taste. The mayo gives body while the pesto lends a savory herb note—adjust vinegar if you prefer a brighter dressing. Prep the vegetables and salami: While the orzo cools, halve 1 cup grape tomatoes, chop 3/4 cup cucumber, dice 1/2 cup salami, chop 3 tablespoons red onion and 1/3 cup pepperoncini, and slice 1/2 cup Castelvetrano or black olives. Shave 1/2 cup Parmesan and thinly slice 2 tablespoons fresh basil. Uniform sizes make the salad blend nicely and ensure every bite has balanced flavors. Combine and toss: Add the cooled orzo to a large salad bowl, then fold in the tomatoes, cucumber, salami, red onion, pepperoncini, olives and shaved Parmesan. Pour the dressing over the salad and toss gently until everything is coated. Taste and adjust salt and pepper as needed—salami and Parmesan are salty, so season carefully. Chill or serve: Serve immediately at room temperature or cover and chill in the refrigerator for 1–2 hours to allow flavors to meld. If chilled, let sit at room temperature for 10 minutes before serving to soften the cheese and release aromas from the basil.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Use a shallow container to help the salad chill evenly and maintain texture. If you plan to serve later, keep an extra tablespoon of olive oil and a teaspoon of vinegar or lemon juice on the side to refresh the salad—stirring them in before serving revives flavors and gloss. Never freeze because the mayo and fresh vegetables separate and become watery when thawed. For short-term outdoor serving, keep on ice or in a cooler to maintain freshness.

Ingredient Substitutions

To make this vegetarian, replace salami with 1 cup roasted chickpeas or marinated artichoke hearts for savory bite. For a dairy-free version, omit Parmesan or use a dairy-free shaved alternative. To make it gluten-free, use 1 cup gluten-free small pasta or rice-shaped quinoa. Swap DeLallo pesto with a spoonful of Dijon mustard and extra basil if pesto is not available—this will change the herbal profile but preserve a savory, binding element in the dressing.

Serving Suggestions

This salad pairs beautifully with grilled chicken or fish for a heartier meal, or alongside crusty bread and a simple arugula salad for a light summer spread. Garnish with extra shaved Parmesan, a drizzle of olive oil and a few whole fresh basil leaves to make it look festive. Serve it at room temperature for best aroma or chilled for a picnic-style dish. It also complements antipasti platters—arrange with slices of salami, roasted peppers and marinated olives for visual continuity.

Cultural Background

Orzo, despite its rice-like shape, is pasta and has Mediterranean roots—common across Italian home cooking where small pasta shapes are used in salads and brothy dishes. This version borrows elements from classic Italian antipasti—cured meats, olives, Parmesan and basil—assembled with orzo so it eats like a composed, fork-friendly salad rather than a plated charcuterie board.

Seasonal Adaptations

In summer, highlight ripe tomatoes and add sweet corn for a seasonal twist. In cooler months, swap fresh tomatoes for roasted cherry tomatoes and use oven-roasted bell peppers for warmth. For a holiday buffet, increase salami to 3/4 cup and add toasted pine nuts for crunch; for spring, fresh peas and lemon zest brighten the dish nicely.

Meal Prep Tips

Make the orzo and dressing up to 24 hours ahead—store them separately, then chop the vegetables just before combining to preserve crunch. Pack into individual airtight containers for grab-and-go lunches. If you need to extend shelf life, keep dressing light and add a dollop of mayo only before serving. Glass containers are ideal for refrigeration to avoid odor transfer and preserve the salad’s freshness.

Whether you serve it as a side at a summer cookout or pack it for a week of lunches, this Italian orzo salad is flexible, flavorful and reliable. It’s the kind of dish that invites improvisation, so use it as a starting point and make it your own.