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Orzo Antipasto Salad

Orzo Antipasto Salad

I created this recipe for Orzo Antipasto Salad. Who doesn’t love tomatoes and fresh mozzarella? Why not put it into a pasta salad? 
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Course: Salad
Cuisine: American
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Servings: 8
Calories: 326kcal


  • 1 tbsp salt for water
  • 16 oz Box of Orzo Pasta
  • 1/4 cup Gourmet Garden Italian Herbs Paste
  • 1 tbsp Gourmet Garden Garlic Paste
  • 2 tbsp olive oil
  • 10 oz Mini Marzano Tomatoes halved
  • 1/2 cup mini mozzarella chopped
  • 1/2 cup Garlic Stuffed Green Olives chopped
  • 25 slices Pepperoni


  • Cook pasta according to box instruction. Make sure to 1 tablespoon of salt to your pot. Drain the orzo in a colander and run under cool water until the pasta is at room temperature. Place pasta in a large container.
  • Add to the container the 1/4 cup Gourmet Garden Italian Herbs paste, garlic paste, olive oil, mini marzano tomatoes, chopped mozzarella and olives, and pepperoni slices. Mix well until everything is incorporated.
  • Refrigerate for 30 minutes before serving and store in a sealed container for up to 3 days.


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
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