Italian Orzo Pasta Salad
User Reviews
5
Italian Orzo Pasta Salad
Description
Italian Orzo Pasta Salad blends small, rice-shaped pasta with savory ingredients like pepperonis, olives, and fresh mozzarella. The green bell pepper and pepperoncini add crunch and mild heat, while halved cherry tomatoes introduce a juicy brightness. A dressing made from olive oil, white vinegar, oregano, and other dried herbs ties the salad together with balanced acidity and herbaceous notes. Cooking the orzo to tenderness, then rinsing it cold stops cooking and keeps the pasta firm yet soft in texture.
The salad is tossed thoroughly with the dressing and chilled for at least 30 minutes to allow the flavors to integrate well. It serves as a good accompaniment for grilled meats or as a light main dish during warmer weather due to its cool serving temperature and fresh ingredients.
Ingredients
- 1 pound orzo pasta
- 4 ounces black olive sliced
- 4 ounces mini pepperonis
- 1 medium green bell pepper seeded and diced
- 1/4 cup Pepperoncini chopped
- 1 pint tomatoes halved, cherry or grape
- 8 ounces mozzarella cheese cubed, fresh
- 2/3 cup olive oil
- 1/4 cup white vinegar distilled
- 1 teaspoon oregano dried
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon parsley dried
- 1/4 teaspoon black pepper
- 1/4 teaspoon basil dried
Instructions
- Cook 1 pound orzo pasta in a large pot of salted water according to package directions. Drain and rinse under cold water to stop cooking. Transfer to a large mixing bowl.
- Add 4 ounces sliced black olives, 4 ounces mini pepperonis, 1 medium green bell pepper, 1/4 cup chopped pepperocinis, 1 pint cherry or grape tomatoes, and 8 ounces fresh mozzarella cheese to the orzo. Stir to combine.
- In a small bowl or jar, whisk together 2/3 cup olive oil, 1/4 cup distilled white vinegar, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon granulated sugar, 1/2 teaspoon dried parsley, 1/4 teaspoon black pepper, and 1/4 teaspoon dried basil until well combined.
- Pour the dressing over the pasta salad. Stir to coat all ingredients evenly.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Calories | 563kcal | 28% |
| Carbohydrates | 47g | 16% |
| Protein | 17g | 34% |
| Fat | 33g | 51% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 37mg | 12% |
| Sodium | 949mg | 40% |
| Potassium | 348mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 590IU | 12% |
| Vitamin C | 25.4mg | 28% |
| Calcium | 178mg | 18% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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