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

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.
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Course: Salad, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Total Time: 55 minutes
Servings: 12
Calories: 326kcal

Equipment

  • Stove Top
  • Refrigerator

Ingredients

  • 1 tablespoon salt for water
  • 16 oz Box of Orzo Pasta
  • ¼ cup Gourmet Garden Italian Herbs Paste
  • ¼ cup Water
  • ¼ cup Olive oil
  • 10 oz Grape or Cherry 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
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