Italian Orzo Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Cutting board
- 1 Chef's knife
- 1 Whisk
- 1 Wooden spoon
- 1 measuring cup set
- 1 Measuring spoons set
Ingredients
- 1 1/2 cup orzo pasta dry
- 1 tablespoon kosher salt for pasta water
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper diced
- 1/2 cup yellow bell pepper diced
- 1/3 cup red onion finely chopped
- 1/2 cup Kalamata olives pitted and sliced
- 1/2 cup canned chickpeas drained and rinsed
- 1/2 cup mozzarella pearls drained
- 1/3 cup salami optional; cut into small strips
- 1/2 cup fresh basil chopped
- 1/4 cup fresh parsley chopped
- 1/3 cup extra-virgin olive oil
- 3 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon red pepper flakes optional
- 1/4 cup grated Parmesan cheese plus more for serving
Instructions
- Bring a large pot of water to a boil, add 1 tablespoon kosher salt, and cook the orzo according to package directions until al dente.
- Drain the orzo in a colander, rinse under cold water until cool, and shake off excess water.
- Transfer the cooled orzo to a large mixing bowl and set aside.
- Add the cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, Kalamata olives, chickpeas, mozzarella pearls, salami (if using), basil, and parsley to the bowl with the orzo.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, kosher salt, black pepper, and red pepper flakes until emulsified.
- Pour the dressing over the orzo mixture and toss gently with a wooden spoon until everything is evenly coated.
- Sprinkle in the grated Parmesan cheese and toss again to distribute.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Cover the bowl and refrigerate the salad for at least 20 minutes to allow the flavors to meld.
- Toss the salad once more before serving and top with extra Parmesan cheese if desired.
Notes
For best flavor, cook the orzo just to al dente so it keeps a pleasant bite after chilling, and rinse it only briefly to cool while still leaving some starch to help the dressing cling. If making ahead, reserve a few tablespoons of dressing to refresh the salad right before serving, as the pasta will absorb some of the liquid in the fridge. You can vary the vegetables with what’s in season (like arugula, roasted zucchini, or artichoke hearts) and easily make this vegetarian by omitting the salami and adding more chickpeas or white beans. Always taste and adjust acidity and salt after chilling, since cold foods need slightly stronger seasoning, and store leftovers tightly covered in the refrigerator for up to three days.
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