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Katie's Cucina » Recipes » Side Dish

Orzo Pasta Salad

Published: May 21, 2021 · Modified: May 10, 2023 by Katie · This post may contain affiliate links

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Two photos split by recipe title text; top of a close up of Orzo Pasta Salad and the bottom of a bowl of all the ingredients.
Close up of a glass bowl filled with Orzo Pasta Salad with logo on right corner.
Top view of a glass bowl filled with orzo pasta salad, tomatoes, cucumbers, and mozzarella cheese with text on image for Pinterest.
White plate filled with Orzo Pasta Salad and a pulled pork sandwich with recipe title text on image.
Top view of a glass bowl filled with Orzo Pasta Salad with recipe title text on image for Pinterest.

Looking for a delicious Orzo Pasta Salad recipe to make for your next barbecue or picnic? My pasta salad has pepperoni, homegrown tomatoes, cucumbers, olives, and mozzarella cheese all tossed in a delicious herb sauce. This recipe comes together in under a half hour, and can be made the day before.

Top view of a glass bowl filled with orzo pasta salad, tomatoes, and mozzarella cheese.

When I think of picnics and barbecues I think of pasta salads and potato salads. Something about the quintessential side dish that gets me every time. I’ve made my tried and true pasta salad year after year. When I want to spice things up I’ll make this Orzo Pasta Salad.

This Orzo Antipasto Salad is loaded full of fresh tomatoes, mozzarella, olives, cucumbers and pepperoni! I also love pasta salads because you can make them ahead of time and nine times out of ten they only get better over time. For this pasta salad, I used Gourmet Garden Italian Herbs paste which made a pesto like taste throughout the pasta salad! This truly tastes like eating a plate of antipasto but in the pasta salad form. This salad pairs beautifully with everything from burgers to pulled pork.

Jump to:
  • Why this Recipe Works
  • Ingredients
  • Directions
  • FAQs
  • Tips & Tricks
  • Easy Salad Recipes
  • Orzo Pasta Salad

Why this Recipe Works

Flavors – The combination of orzo and pepperoni creates a perfect balance of flavors and textures. The orzo pasta provides a delicate and slightly chewy base, while the pepperoni adds a salty and savory punch. Together, they create a satisfying and filling dish that’s perfect for any occasion.

Versatile – This orzo pasta salad is incredibly versatile and can be customized to suit any taste preference. You can add other ingredients such as olives, feta cheese, cherry tomatoes, or chopped veggies to make it even more flavorful and nutritious. Plus, it’s easy to make and can be prepared ahead of time, which makes it ideal for meal prep or potlucks.

Crowd–Pleaser -This recipe is a crowd-pleaser and is sure to impress your guests. The vibrant colors, bold flavors, and beautiful presentation make it a showstopper on any table. Whether you’re hosting a backyard barbecue or a dinner party, this orzo pasta salad with pepperoni is a delicious and satisfying option that everyone will love.

Ingredients

Ingredients on counter; orzo, pepperoni, cucumber, tomatoes, italian herbs, olives, and mini mozzarella.
  • Orzo – One box of orzo will feed a crowd!
  • Gourmet Garden Italian Herbs Paste – This paste is the base to the dressing you will make. If you can’t find it I give tips below on how to make a similar paste of your own.
  • Olive Oil – A robust olive oil brings the herb paste to life.
  • Vegetables – I like to add cucumber, tomatoes, and olives to my orzo salad.
  • Pepperoni – I use large pepperoni that I’ll chop into bite-size pieces.
  • Mozzarella – I prefer to use the mozzarella pearls for this recipe. A half package is about all you need.

Directions

Wooden spoon showing orzo cooking a pot of boiling water on a stovetop.

Boil a pot of water for the pasta. Add the 1 tablespoon of salt to the water and cook orzo according to box instruction (about 12 minutes or until soft).

Drain the orzo in a colander and run under cool water until the pasta is at room temperature. Place pasta in a large container.

Top view of a female hand whisking an herb dressing together.

In a glass bowl add the Gourmet Garden Italian Herbs Paste, water, and olive oil.

Top view of a glass bowl filled with orzo and Italian herb dressing.

Whisk until smooth. Pour the Italian herb dressing over the cooked orzo.

Top view of a glass bowl filled with orzo pasta and veggies on a red and white striped cloth.

Next mix in the tomatoes, mozzarella, cucumbers, olives, and pepperoni slices. Mix well until everything is incorporated. Refrigerate for 30 minutes before serving.

FAQs

Gladd bowl filled with orzo Italian pasta salad.

Here are all the frequently asked questions readers have asked when making my Orzo Antipasto Salad recipe.

How many people does this orzo pasta salad feed?

This recipe makes a lot and will easily feed 12 people if not more!

Should orzo be rinsed after cooking?

Whenever you cook any pasta you need to rinse the pasta. When making pasta salad it’s always a good idea to run it through cold water for about a minute to chill the pasta so you can mix in all the other ingredients.

Is orzo served hot or cold?

It depends on how you want to eat your orzo. You can serve it hot or cold. I love to serve it hot like an adult macaroni and cheese or you can serve it cold as a pasta salad.

Why is my orzo mushy?

Your orzo is mushy because you have over cooked your orzo. A box of orzo typically takes about 10 minutes to cook in boiling water. I start to test the orzo by scooping a tiny spoonful out of the pot at the 7-8 minute mark.

Tips & Tricks

Female hand holding Italian Herb Gorumet Garden Stir-In Paste.

Here are a few of my favorite tips and tricks I’ve learned when making an easy orzo salad for a crowd.

  • Gourmet Garden Italian Herbs Paste – This can be found in the produce section. You will need one whole tube for this recipe. If you can’t find that I suggest you place ½ cup fresh parsley, basil, oregano, thyme, and dill in a food processor with ¼ cup oil and puree until a thick paste forms.
  • Pepperoni – You can use large pepperoni that you chop or the small tiny circle pepperoni that do not need chopping.
  • Tomatoes and Olives – If you find the tomatoes to be too large you can chop them in half.
  • Leftovers – Store leftovers in a sealed container in the refrigerator for up to 3 days.

Easy Salad Recipes

White plate filled with orzo pasta salad with pulled pork sandwich on the plate.

Love salads? Try some of my other favorite salad recipes that work for any barbecue!

  • White oval dish filled with beets, feta, spinach, and balsamic drizzle.
    Beet Salad with Feta
  • Square photo of 2 bowls of greek salad with a red and white striped napkin.
    Panera Greek Salad
  • White plate with lettuce and Mango Shrimp Salad on top.
    Mango Shrimp Salad
  • Glass bowl with black beans, mango and green onion with cilantro.
    Black Bean Mango Salad

If you make this orzo pasta salad recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Glass bowl filled with orzo pasta, cheese, tomatoes, and pepperoni.

Orzo Pasta Salad

Looking for a delicious Orzo Pasta Salad recipe to make for your next barbecue or picnic? My pasta salad has pepperoni, homegrown tomatoes, cucumbers, olives, and mozzarella cheese all tossed in a delicious herb sauce. This recipe comes together in under a half hour, and can be made the day before.
5 from 1 vote
Print Pin Rate
Course: Salad, Side Dish
Cuisine: American
Diet: Low Salt
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Chill Time: 30 minutes minutes
Total Time: 55 minutes minutes
Servings: 12
Calories: 326kcal
Author: Katie

Equipment

  • Stove Top
  • Refrigerator

Ingredients

  • 1 tablespoon salt for water
  • 16 ounces Box of Orzo Pasta
  • ¼ cup Gourmet Garden Italian Herbs Paste
  • ¼ cup Water
  • ¼ cup Olive oil
  • 10 ounces Grape tomatoes
  • ½ cup Cucumber diced
  • ½ cup mini mozzarella
  • ½ cup Green Olives
  • 25 slices Pepperoni chopped

Instructions

  • Boil a pot of water for the pasta. Add the 1 tablespoon of salt to the water and cook orzo according to box instruction (about 12 minutes or until soft).
  • Drain the orzo in a colander and run under cool water until the pasta is at room temperature. Place pasta in a large container.
  • In a glass bowl add the Gourmet Garden Italian Herbs Paste, water, and olive oil. Whisk until smooth.
  • Pour the Italian herb dressing over the cooked orzo.
  • Next mix in the tomatoes, mozzarella, cucumbers, olives, and pepperoni slices. Mix well until everything is incorporated.
  • Refrigerate for 30 minutes before serving.

Notes

  • Gourmet Garden Italian Herbs Paste – This can be found in the produce section. You will need one whole tube for this recipe. If you can’t find that I suggest you place ½ cup fresh parsley, basil, oregano, thyme, and dill in a food processor with ¼ cup oil and puree until a thick paste forms.
  • Pepperoni – You can use large peproni that you chop or the small tiny circle pepperoni that do not need chopping.
  • Tomatoes and Olives – If you find the tomatoes to be too large you can chop them in half.
  • Leftovers – Store leftovers in a sealed container in the refrigerator for up to 3 days.

Nutrition

Serving: 0.5c | Calories: 326kcal | Carbohydrates: 47g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 292mg | Potassium: 270mg | Fiber: 3g | Sugar: 3g | Vitamin A: 376IU | Vitamin C: 8mg | Calcium: 73mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

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Southern Green Beans Recipe »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Nutmeg Nanny

    July 13, 2013 at 9:26 pm

    Delicious! I love antipasto salad, this recipe sounds perfect 🙂

    Reply
  2. Kim Beaulieu

    July 04, 2013 at 1:58 am

    I love this recipe. It’s so wonderful. Orzo is fabulous and I love the flavours in this. The cheese just takes if over the top.

    Reply
    • Katie

      July 09, 2013 at 11:04 am

      Thanks Kim–I agree I love the little bites of mozzarella!

  3. Suzanne

    July 01, 2013 at 11:20 pm

    This looks so good! I bet it would taste great with some black olives and a salty type of cheese too, like feta.

    Reply
    • Katie

      July 09, 2013 at 11:36 am

      Suzanne, I think a variety of chopped olives would be great!

  4. Cathy Pollak ~ Noble Pig

    June 29, 2013 at 9:37 am

    I have been dying to try those Gourmet Garden herbs! What a beautiful salad.

    Reply

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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