Easy Italian Orzo Salad Recipe

This chewy, crisp Italian Orzo Salad is made with tender orzo, fresh mozzarella, and cherry tomatoes and ready in 25 minutes. Pouring the tangy vinaigrette over the warm pasta allows it to soak up every drop of flavor. I always keep a batch in the fridge for quick summer lunches.

Why This Classic Works

I used to wait for my pasta to cool completely before dressing it, which left the salad tasting flat. I quickly learned that adding the vinaigrette while the orzo is still warm is the real secret.

The warm pasta acts like a sponge, absorbing the garlic and oregano notes deeply into each grain. It stays remarkably vibrant and fresh, even after sitting in the fridge for a few days.

Italian Orzo Salad Ingredients

For the Dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Salad:

• 1 cup dry orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella pearls
• 1/2 cup diced salami
• 1/2 cup kalamata olives, pitted and halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil, chopped

How To Make Italian Orzo Salad

1. Boil The Orzo: Cook the orzo in a large pot of salted boiling water according to package directions, usually about 9 to 10 minutes.
2. Whisk The Dressing: In a large serving bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper.
3. Toss The Warm Pasta: Drain the orzo well and immediately add it to the large bowl with the dressing, tossing to coat completely.
4. Cool And Assemble: Let the dressed orzo cool for 10 minutes, then fold in the cherry tomatoes, mozzarella, salami, olives, red onion, and fresh basil.

Recipe Tips

• Salt your pasta water: Orzo needs flavor from the very beginning, so salt the boiling water generously.
• Dress while warm: This is crucial because cold pasta repels oil, while warm pasta absorbs the dressing.
• Rinse onions in cold water: If you find raw red onion too strong, soaking the diced pieces in cold water for five minutes removes the harsh bite.

What To Serve With Italian Orzo Salad

This pairs incredibly well with grilled chicken breasts or simple pan-seared white fish. You can also serve it alongside a platter of roasted vegetables for a light, summery dinner.

How To Store

Keep leftovers in an airtight container in the fridge for up to four days. If the salad seems a bit dry after chilling, stir in a splash of olive oil or red wine vinegar before serving.

FAQs

Can I make this ahead of time?

Yes, this salad actually tastes better the next day after the flavors meld. Just hold off on adding the fresh basil until right before serving.

Do I have to rinse the pasta?

Do not rinse the orzo. Leaving the starches on the pasta helps the dressing cling to it.

Can I use a different shape of pasta?

If you cannot find orzo, ditalini or pearl couscous are great alternatives that hold up well to the dressing.

Nutrition

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 650mg
• Total Carbohydrate: 28g
• Protein: 12g

Try More Recipes:

• Quick and Easy Authentic Italian Caprese Salad
• Quick and Fresh Italian Tuna Salad Recipe
• Crisp Italian Lettuce Salad Recipe
• Healthy Italian Pasta Salad
• Easy Italian Noodle Salad Recipe

Italian Orzo Salad Recipe

Recipe by Paula

Servings

6

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

5

hours 

20

minutes

Italian Orzo Salad features chewy pasta, crisp vegetables, and tender mozzarella pearls ready in 25 minutes. This easy make-ahead side dish is loaded with cherry tomatoes, salami, and a zesty vinaigrette. It handles summer picnics and quick weekday lunches flawlessly.

Ingredients

• 1/4 cup extra virgin olive oil

• 2 tablespoons red wine vinegar

• 1 clove garlic, minced

• 1 teaspoon dried oregano

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 1 cup dry orzo pasta

• 1 cup cherry tomatoes, halved

• 1 cup fresh mozzarella pearls

• 1/2 cup diced salami

• 1/2 cup kalamata olives, pitted and halved

• 1/4 cup red onion, finely chopped

• 1/4 cup fresh basil, chopped

Directions

• 1. Boil The Orzo: Cook the orzo in a large pot of salted boiling water according to package directions, usually about 9 to 10 minutes.
• 2. Whisk The Dressing: In a large serving bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper.
• 3. Toss The Warm Pasta: Drain the orzo well and immediately add it to the large bowl with the dressing, tossing to coat completely.
• 4. Cool And Assemble: Let the dressed orzo cool for 10 minutes, then fold in the cherry tomatoes, mozzarella, salami, olives, red onion, and fresh basil.