This Italian Orzo Salad has lived in my rotation for years because it hits that rare balance of being bright, hearty and easy to pull together from pantry staples. I first put these flavors together one summer when I had an abundance of ripe cherry tomatoes and a jar of DeLallo Castelvetrano olives in the pantry. The first bowl vanished so quickly that I made a double batch the next day. The finished salad has a delightful contrast: tender, toothsome pasta, briny olives, slightly spicy pepperoncini and salty salami cut through with fresh basil and shaved parmesan. It’s the kind of salad people ask about by name. Because this dish comes together quickly, it’s become my go-to for picnics, casual dinner parties and weeknight meals when I want something more interesting than a green salad. The pesto in the dressing gives an herbal backbone without overpowering the simple, clean flavors; the mayonnaise adds a silkiness that clings to the orzo and makes each bite feel indulgent. Texturally, you get juicy bursts from the little tomatoes, a satisfying chew from the orzo and a pleasant crumble from the shaved parmesan. I often catch myself nibbling straight from the bowl while I’m plating it—there’s a reason this one’s a crowd-pleaser.

Ingredients

• 1 cup uncooked orzo: Use DeLallo or another quality brand; orzo cooks quickly and holds dressing well. Measure by cup for consistent texture—avoid overcooking so it stays al dente in the salad.
• 1 cup little tomatoes, halved: Grape or cherry tomatoes are best for sweetness and burst; pick firm, glossy tomatoes for the best texture and flavor.
• 3/4 cup chopped cucumber: Persian or English cucumbers work well because they have thin skins and fewer seeds—dice into small pieces so they distribute evenly.
• 1/2 cup diced salami: Cured salami adds savory, fatty flavor; cut into small dice so the flavor is present in every bite without overpowering the salad.
• 3 tablespoons chopped red onion: Use thinly sliced red onion for color and a mild bite—soak in cold water for 5 minutes if you want to soften the sharpness.
• 1/3 cup chopped pepperoncini peppers: These bring bright tang and gentle heat—slice thinly and taste first; use less if you prefer milder heat.
• 1/2 cup Castelvetrano or black olives, sliced: Castelvetrano olives are buttery and mild; black olives are a good substitute if you prefer a brinier note.
• 1/2 cup shaved parmesan cheese: Use fresh Parmigiano-Reggiano for the best flavor; shave rather than grate to get delicate ribbons that melt slightly into the dressing.
• 2 tablespoons thinly sliced fresh basil: Fresh basil is essential for brightness—slice thinly and add right before serving to preserve aroma and color.
• Dressing: 2 tablespoons olive oil, 2 tablespoons mayonnaise, 2 tablespoons white vinegar, 2 teaspoons pesto, 1/2 teaspoon granulated sugar, 1/2 teaspoon Italian seasoning, salt and pepper to taste—the pesto adds herbal depth while mayo gives a creamy coat without making it too heavy.

Instructions

Cook the orzo: Bring a large pot of salted water to a rolling boil. Add 1 cup uncooked orzo and cook according to the package directions—typically 8 to 10 minutes—stirring occasionally to prevent sticking. Cook until al dente: tender but with a little bite. Drain in a colander and toss immediately with about 1 teaspoon olive oil to keep the grains separate. Spread in the colander to cool quickly; cool orzo prevents the dressing from being absorbed too fast. Whisk the dressing: While the orzo cooks, 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 in a medium bowl. Whisk until smooth and emulsified; taste and adjust with salt and pepper. A quick taste test will help you decide if you want a touch more vinegar for brightness. Prep the vegetables and salami: Halve 1 cup cherry tomatoes, chop 3/4 cup cucumber into small dice, thinly slice 3 tablespoons red onion, chop 1/3 cup pepperoncini and slice 1/2 cup olives. Dice 1/2 cup salami into small pieces and shave 1/2 cup parmesan. Thinly slice 2 tablespoons fresh basil just before tossing to preserve its aroma. Uniform sizes help every forkful taste balanced. Assemble and toss: Transfer cooled orzo to a large salad bowl. Add the tomatoes, cucumber, salami, red onion, pepperoncini, olives, parmesan and basil. Pour the dressing evenly over the ingredients and toss gently but thoroughly to coat. Taste and add additional salt and pepper as needed—remember the salami and olives add salt, so season sparingly at first. Chill or serve: Serve immediately at room temperature for peak herb aroma, or cover and chill in the refrigerator for 1 to 2 hours for flavors to meld. If chilling, bring the salad back to cool room temperature for 10 minutes before serving to revive the olive and tomato flavors.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Use shallow containers to cool the salad quickly before refrigerating to preserve texture and prevent bacterial growth. If you plan to serve later the same day, keep the dressing separate and toss right before serving to avoid the pasta becoming overly saturated; otherwise, toss and refrigerate, then bring back to cool room temperature for 10 minutes before plating. For transporting to a picnic, pack the salad on ice or in a cooler to maintain freshness. Look for dull, soggy tomatoes or limp basil as signs of decline—discard if they appear off.

Ingredient Substitutions

If you don’t have Castelvetrano olives, use sliced Kalamata for a deeper briny flavor or canned black olives for a milder profile. Swap salami for diced prosciutto or smoked turkey for a leaner option. For a dairy-free version, omit parmesan and use toasted nutritional yeast to add savory umami. To make this gluten-free, replace orzo with a gluten-free small pasta or cooked pearl couscous made from alternative grains. If pesto is unavailable, stir in 1/2 teaspoon dried basil plus 1/2 teaspoon minced garlic for a quick herbal substitute.

Serving Suggestions

Serve this salad as a main for casual lunches or as a side with grilled chicken, roasted vegetables or pan-seared fish. Garnish with extra shaved parmesan and a drizzle of high-quality olive oil just before serving to amplify richness. For a summer gathering, present it in a wide, shallow bowl with lemon wedges on the side and extra basil sprigs for color. It pairs beautifully with rustic bread and a crisp white wine, such as Pinot Grigio or Vermentino, for a light Mediterranean meal.

Cultural Background

Orzo, originally called risoni in Italy, is a pasta shaped like large grains of rice and is commonly used in Mediterranean and Italian home kitchens. Combining pasta with cured meats, olives and cheese is a tradition in many Italian antipasti and light salads—this version is inspired by those rustic pantry combinations. The use of Castelvetrano olives nods to Sicilian influences, while pesto in the dressing references Ligurian basil traditions. The salad is a modern take on Italian flavors presented in a portable, picnic-ready format that respects the country’s love for simple, high-quality ingredients.

Seasonal Adaptations

In summer, use the ripest cherry tomatoes and add sweet corn kernels for extra sweetness. In autumn, swap basil for chopped flat-leaf parsley and add roasted red peppers for warmth. For winter entertaining, roast root vegetables like small beets or squash and toss them in place of fresh cucumber for a heartier version. Holiday gatherings welcome a drizzle of aged balsamic instead of white vinegar for depth, and you can fold in roasted walnuts for crunch and seasonal richness.

Meal Prep Tips

Make the orzo and dressing ahead: cook and cool the pasta, store separately from chopped vegetables and salami. When ready to eat, combine pasta, produce and dressing for the freshest texture. Portion into individual airtight containers for grab-and-go lunches; add basil at the last minute to preserve color and aroma. Use freezer-safe, shallow containers for chilled transport and keep a small ice pack with the salad for longer outings. This method helps preserve the crispness of cucumbers and the vibrancy of tomatoes.

This salad is one of my favorite summer staples—easy to scale, forgiving with swaps and consistently satisfying. Whether you bring it to a potluck or serve it as a light dinner, it’s a dependable, flavorful dish that invites improvisation and becomes your own with just a few small tweaks.