This Italian orzo salad has been one of my most-requested dishes since I first tossed it together on a sunlit weekend back in late spring. I discovered the combination of small, firm orzo, briny Castelvetrano olives and sharp shaved parmesan during a family picnic when I needed something that would travel well, stay lively without refrigeration for a short period, and still feel special. The result was a bright, satisfying bowl that people returned to again and again.

What makes this version special is the balance of textures and flavors: toothsome orzo that holds its shape, juicy halved little tomatoes, crisp cucumber, snappy pepperoncini, and salty rounds of salami contrasted by fresh basil and creamy shaved parmesan. The dressing is deliberately simple — olive oil, a little mayonnaise for silkiness, white vinegar for lift, a spoonful of DeLallo pesto for umami depth, and a gentle touch of sugar and Italian seasoning to bring it all together. It is an ideal dish for family dinners, casual gatherings, or a light weekday meal.

Ingredients

• Orzo: 1 cup uncooked DeLallo orzo. Choose a quality brand; orzo cooks quickly and should be al dente so it holds its shape in the salad. DeLallo orzo keeps a nice bite.
• Tomatoes: 1 cup little tomatoes such as grape or cherry, halved. Use ripe but firm tomatoes so they do not become watery when tossed with the dressing.
• Cucumber: 3/4 cup chopped cucumber. English or Persian cucumbers work best — peel if desired, then seed if your variety is watery.
• Salami: 1/2 cup diced salami. Use a quality sliced or diced Italian salami; it contributes savory fat and chewy texture.
• Red onion: 3 tablespoons chopped red onion. Mildly pungent and crisp; soak briefly in cold water if you want a milder bite.
• Pepperoncini: 1/3 cup chopped pepperoncini peppers. These add gentle heat and acidity; drain well from the jar to avoid diluting the dressing.
• Olives: 1/2 cup DeLallo Castelvetrano olives or black olives, sliced. Castelvetrano olives are buttery and mild; black olives bring classic briny notes.
• Parmesan: 1/2 cup shaved parmesan cheese. Use a fresh wedge and shave yourself for the best texture and flavor punch.
• Basil: 2 tablespoons thinly sliced fresh basil. Adds bright herbal lift; add last to preserve color and aroma.
• Dressing: 2 tablespoons olive oil, 2 tablespoons mayonnaise, 2 tablespoons white vinegar, 2 teaspoons DeLallo pesto, 1/2 teaspoon granulated sugar, 1/2 teaspoon Italian seasoning, plus salt and pepper to taste. These proportions give a creamy, tangy coating that clings to the orzo without weighing the salad down.

Instructions

Cook the orzo: Bring a large pot of salted water to a rolling boil. Add 1 cup uncooked orzo and cook according to package directions, typically 7 to 10 minutes, until tender but still slightly firm. Taste for al dente texture; it should be neither mushy nor hard. Drain the orzo well in a colander, then toss with about 1 teaspoon olive oil to prevent sticking. Spread it out briefly so steam escapes and allow it to cool completely before assembling to avoid wilting the vegetables (about 15 to 20 minutes). Make the dressing: While the pasta cools, whisk together 2 tablespoons olive oil, 2 tablespoons mayonnaise, 2 tablespoons white vinegar, 2 teaspoons DeLallo pesto, 1/2 teaspoon granulated sugar and 1/2 teaspoon Italian seasoning in a medium bowl. Taste and season with salt and black pepper. The mayo gives body while the pesto adds umami without overwhelming the fresh ingredients. Prep produce and salami: Halve 1 cup little tomatoes, chop 3/4 cup cucumber into bite-sized pieces, dice 1/2 cup salami, finely chop 3 tablespoons red onion, slice 1/3 cup pepperoncini and 1/2 cup olives, and shave 1/2 cup parmesan. Thinly slice 2 tablespoons fresh basil. Uniform cuts help every bite deliver a balance of flavor and texture. Assemble the salad: Place the cooled orzo in a large salad bowl, add the prepared vegetables, salami, olives, and parmesan. Pour the dressing over the salad and toss gently with large spoons until everything is evenly coated. Taste and adjust with additional salt and pepper if needed. If serving chilled, cover and refrigerate for at least 1 to 2 hours to let flavors marry. Finish and serve: Just before serving, sprinkle the thinly sliced basil over the top and toss lightly. Serve at room temperature or slightly chilled. This dish travels well in a covered container for a picnic or portable potluck contribution.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. If you plan to refrigerate, hold back a small handful of basil and parmesan to refresh the salad just before serving; fresh herbs lose vibrancy in cold storage. When reheating is desired, bring to room temperature rather than microwaving — the salad is best enjoyed cool or at room temperature. Use shallow containers to chill quickly and keep texture intact. If you packed the salad for a picnic, keep it shaded and cool with an ice pack under the container.

Ingredient Substitutions

To make this vegetarian, replace salami with roasted chickpeas or marinated artichoke hearts; both provide bite and savory interest. For a dairy-free version, omit the parmesan and swap the mayonnaise for a dairy-free mayo. Use canned tuna or cooked, diced chicken for extra protein instead of salami. If you cannot find Castelvetrano olives, Kalamata or pitted black olives are suitable alternatives; they will change the flavor profile slightly but remain delicious.

Serving Suggestions

Serve this salad as a side with grilled meats, as a centerpiece for a light lunch with crusty bread, or as part of a buffet spread. Garnish with extra shaved parmesan and a drizzle of olive oil for presentation. Pair with lemon-roasted chicken, a crisp green salad, or chilled white wine for summer gatherings. For a heartier meal, add a pan of warm roasted vegetables or a platter of charcuterie.

Cultural Background

Orzo, a small rice-shaped pasta, is widely used in Italian and Mediterranean cooking in soups, pilafs and salads. This recipe draws from Italian-American tradition where pantry staples like olives, cured meats and hard cheeses are combined with fresh produce to create simple, flavorful dishes suited for communal dining. The inclusion of pesto and Castelvetrano olives reflects a modern pantry-to-table approach that blends convenience with authentic flavor components.

Seasonal Adaptations

In summer, use the ripest cherry tomatoes and add fresh corn kernels for sweetness. In autumn, swap cucumber for roasted squash and use arugula for a peppery note. For winter, opt for roasted red peppers and add toasted nuts for warmth. Across seasons, adjusting the herb from basil to parsley or mint will shift the profile while keeping the dish bright.

Meal Prep Tips

Make a double batch and portion into individual containers for weekday lunches — the salad stays lively for several days and reheats to room temperature beautifully. Store dressing separately if you prefer a firmer texture in refrigerated meals; toss just before eating. Use airtight glass containers and keep a small basil packet to refresh flavor when serving later in the week.

Every time I make this orzo salad it sparks conversation, and I love seeing how people personalize it. It is forgiving, adaptable and consistently satisfying — a reliable recipe to keep in your rotation. Try it, make it your own, and enjoy the simple pleasure of shared food.