Italian Orzo Pasta Salad

This twist on a classic Italian pasta salad is a game changer. The orzo pasta gives this salad the perfect bite and texture. Plus, it’s loaded with crisp veggies and an easy homemade vinaigrette dressing.

Love orzo as much as we do? Then you’ll love our Lemon Chicken and Orzo.

What’s great about this salad is the size of each ingredient. The orzo pasta, mini pepperoni, and small pieces of mozzarella all fit together on one spoon, giving you the perfect bite. And the texture of this salad is pretty much perfect. If you’re worried about a soggy pasta salad, this is not that! Cooking the orzo pasta to al dente and combining it with olives, peppers, and tomatoes makes this pasta salad light with that perfect crunch. This pasta salad and my Mediterranean Chickpea Salad have become my go-to for meal-prepping a quick and tasty lunch!

Ingredient Notes

• Orzo Pasta: This short-cut pasta resembles rice and is found in the pasta aisle at most grocery stores. Cook to al dente for a firm, chewy bite.
• Olives: the sliced black olives in a can are a great option, or you could go green.
• Mini Pepperonis: Easily swap for regular, sliced pepperoni or salami.
• Green Bell Pepper: Substitute with yellow or red bell peppers for a sweeter flavor.
• Pepperoncini: Gives a great crunch and tangy zip. You could also substitute with banana peppers.
• Cherry Tomatoes: Grape tomatoes also work, and you can use red or yellow.
• Fresh Mozzarella: Cubed fresh mozzarella gives a nice soft texture to the salad. However, you could always use those little mini mozzarella balls or shredded mozzarella instead.
• Salad Dressing: You can make your dressing with fresh herbs over dried. You’ll want to use one tablespoon of finely minced fresh herbs for every teaspoon of dried herbs the recipe calls for.

Optional Add-Ins

Meat: We love these mini pepperonis for how well they blend with the size of the other ingredients, but if you’re not a fan, you can easily swap with a different protein. We recommend grilled chicken, ground Italian sausage, or sliced salami instead.

Veggies: We love a good crunch to our pasta salads. If you’re looking to load up with more veggies, you could add another bell pepper (yellow and red are sweeter), some chopped red onion and zucchini, or even a diced jalapeño for a little kick of heat

Beans: Add some more substance to your salad! Beans are a great way to make this pasta salad a little more hearty and filling. Garbanzo beans (chickpeas) pair well with this salad for their size and texture.

Cheese: Feel free to use your favorite cheese. You can use mini mozzarella balls or shredded mozzarella instead of chopped fresh mozzarella to save some time. Parmesan is also a great alternative that would pair perfectly with the Italian flavors.

Make-Ahead Instructions

This pasta salad is super easy to make ahead. You can whip up the dressing 1 to 2 days early and stash it in the fridge. Then cook the pasta the night before and store in the fridge to chill. When you’re ready to eat, all you’ve got to do is chop the veggies and toss it all together in a big bowl. Done and done!