For a fun lunch option, you have to try my Italian Orzo Pasta Salad. It's made with orzo pasta so you get a perfect bite in every spoonful, plus deli pepperoni, freshly chopped veggies, and feta cheese. To top it off: everything is marinated in a zesty Italian dressing. It's so delicious!
The 2nd installment of my Summer Salads series packs a powerful flavor punch. Italian Orzo Pasta Salad is a great choice when you want a twist on the classic cookout pasta salad. It's savory, salty, and light but filling.
The Coined Breakdown
- Total Cost per serving: $53
- Total Cost (about 8 servings): $4.23
- Those Other Guys: $12.99 per serving
Ingredients
- Orzo Pasta - Orzo is a small, almost rice-shaped pasta that falls in the pastini category. It holds well in pasta salads, and works great with other finely chopped ingredients.
- English Cucumber - I love English cucumbers (the thinner, longer ones at your local grocery store) because they have a slightly sweeter taste and smaller seeds, so it's less watery.
- Red Onion - I mention it below, but a trick to taming that kick of red onion flavor? Soak them in water for a few minutes before using!
- Artichoke Hearts - For another savory element.
- Castelvetrano olives - These green olives are so good! Perfectly marinated, they bring a salty bite to this salad.
- Deli Pepperoni - I specify the thinly-sliced, deli kind because I don't want you to accidentally grab the kind you use on pizza! You can also substitute this with salami.
- Feta Cheese - The flavor notes lend so well to the overall flavor of orzo pasta salad.
- Italian Dressing - Whether you have a favorite brand or make your own, Italian dressing is going to provide much-needed moisture and tie the dish together.
Variations and Substitutions
Other Mix-Ins: Toasted breadcrumbs would be amazing on top. Instead of feta, you can use crumbled goat cheese or even burrata.
Pasta Substitutes: If you don't have any orzo, other small pasta shapes like radiatore or ditalini work well.
How to Make a Pasta Salad with Italian Flavors
This recipe is mainly boiling the orzo and chopping your veggies and meat. It's great because you can have an entire meal ready in less than 20 minutes. How easy!
- First, we want to cook the orzo pasta to al dente. I usually do 8 minutes, but be sure to follow your box's instructions.
- Once the pasta is done, immediately drain the orzo and then rinse with cold water to stop the cooking process. Set that aside.
- Chop up your English cucumber, artichoke hearts, and red onion. This is where you can soak your red onion to get rid of that harsh bite.
- Slice your pepperoni into thin ribbons. The goal is to make everything a similar size so you have cohesive spoonfuls.
- Finally, add the orzo, your veggies, and the sliced pepperoni to a large salad bowl.
- Season with salt and dried oregano.
- Toss, pour the Italian dressing on top, and toss once more.
- You can serve immediately, or make this up to a day in advance. Like most pasta salads, it only gets better in the fridge as the flavors marinate.
Coined Cuisine's Summer Salad Series
Every year, I try to do a miniseries that's geared towards the current season to give inspiration and ideas on fun kitchen projects. To catch up on those you've missed, try my Popsicle series or Puff Pastry series from prior years.
For summer 2024, it's all about Summer Salads! This roundup is filled with delicious, summer-themed side dishes that you can bring to the cookout or enjoy at your own backyard BBQ. I linked the entire series below; so it's easy to browse and try them all.
- The Best Broccoli Salad
- Southern-Style Potato Salad
- BLT Pasta Salad
- Classic Coleslaw with Mayo
- Italian Orzo Pasta Salad (see below!)
Recipe FAQs
Pickled red onion, goat cheese, sun-dried tomatoes, or toasted breadcrumbs are great mix-in ideas.
You can assemble this dish up to 1 day ahead.
The pasta will absorb some of the dressing in the fridge, so you may need to add a bit more just before serving.
Other Pasta Recipes You'll Crave!
If you tried this Italian Orzo Pasta Salad Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Italian Orzo Pasta Salad
Equipment
- Large Pot
- Strainer
- Chef's Knife
Ingredients
- 8 ounces orzo pasta
- ½ count English cucumber
- 1 ounce red onion
- 3 ounces artichoke hearts
- 3 ounces pitted castelvetrano olives
- 4 ounces thinly sliced deli pepperoni
- 3 ounces feta cheese crumbles
- ½ teaspoon salt
- 1 teaspoon dried oregano
- ½ cup Italian dressing
Instructions
- Start out by cooking your orzo according to package directions. I recommend cooking in a rolling boil for 7-8 minutes to get it al dente.8 ounces orzo pasta
- Immediately drain and run cool water over the pasta to stop the cooking process. Set aside.
- Dice your cucumber, red onion, and artichoke hearts into small cubes. Tip: soak your red onion pieces in cold water for a few minutes to remove that harsh flavor.½ count English cucumber, 1 ounce red onion, 3 ounces artichoke hearts
- Chop the olives, and slice the deli pepperoni into short ribbons.3 ounces pitted castelvetrano olives, 4 ounces thinly sliced deli pepperoni
- In a large bowl, add the cooled pasta, all of your veggies, the pepperoni, and the feta cheese crumbles.3 ounces feta cheese crumbles
- Sprinkle the salt and dried oregano on top of the entire bowl. Using two spoons, mix well until everything is combined.½ teaspoon salt, 1 teaspoon dried oregano
- Finally, pour the Italian dressing on top and mix once more so every bite is covered.½ cup Italian dressing
- You can serve as is, or store in the fridge for up to 24 hours so the flavors can really marinate. Enjoy!
Did you make this recipe? Let me know what you think!