Description
A light and refreshing orzo pasta salad recipe with classic Italian flavors! The perfect side dish for any cookout or summer meal!
Ingredients
Scale
- 12 ounces orzo (regular or gluten-free)
- 20 large black pitted olives (sliced)
- 20 green olives (sliced)
- 1 cup cherry tomatoes (halved)
- ½ medium English cucumber (sliced and quartered)
- ½ cup beef salami (cut into 1 inch pieces)
- ¼ cup pepperoncini (sliced)
- ½ cup Zesty Italian Salad Dressing
- 2–4 tablespoons McCormick Perfect Pinch – Salad Supreme
Instructions
- Cook Orzo: Bring a large pot of water to a boil and cook 12 ounces orzo according to package instructions. Drain and rinse with cold water.
- Combine: Add cooked orzo, black olives, green olives, tomatoes, cucumber, beef salami, and pepperoncini to a large bowl. Add ½ cup Zesty Italian Salad Dressing and 2 tablespoons of the Salad Supreme seasoning. Toss to combine.
- Taste: option to add another 1-2 tablespoons of the Salad Supreme, as desired (I like add closer to 3-4 tablespoons, but everyone is different).
- Serve: Garnish with fresh parsley and enjoy! If making ahead of time, you will need to add additional Zesty Italian Dressing to freshen up the salad as the pasta will absorb some of the liquid.
Notes
Amounts: feel free to modify amounts here for the olives, cucumbers, etc. This is a super flexible recipe! Zesty Italian Dressing + Salad Supreme: this recipe comes straight from my childhood and this is always what my mom used. Gluten-Free: use a gluten-free orzo.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pasta, Side Dish
- Method: Stove Top
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 134 kcal
- Sugar: 2 g
- Sodium: 312 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.01 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 3 mg
Keywords: Italian orzo salad, pasta salad, summer side dish, Italian flavors