If you’re craving a vibrant, flavorful salad that’s bursting with textures and colors, the Italian Orzo Salad with Crispy Salami and Veggie Medley Recipe is exactly what you need. This delightful dish combines tender orzo pasta with crispy, golden salami bits and a fresh medley of veggies, all tossed in a tangy, herby dressing. It’s a perfect harmony of savory, tangy, and fresh notes that makes every bite an absolute joy. Whether you’re looking for a light lunch, a side dish for dinner, or a party favorite, this Italian Orzo Salad with Crispy Salami and Veggie Medley Recipe brings rustic charm and bold flavors to your table with ease.
Ingredients You’ll Need
The beauty of this Italian Orzo Salad with Crispy Salami and Veggie Medley Recipe lies in its simple, yet thoughtfully selected ingredients. Each one plays a crucial role, from the chewy orzo that acts as the hearty base, to the crispy salami that adds irresistible savory crunch, and the fresh veggies and herbs that lift the dish with vibrant color and bright flavors.
- Risoni (orzo pasta), 250g / 8 oz: The perfect small pasta that soaks up dressings beautifully while offering a tender bite.
- Salt for cooking pasta, 2 tsp: Essential for seasoning the pasta from within as it cooks.
- Extra virgin olive oil, 2 tsp plus 1/3 cup: Adds luscious richness and ensures the pasta is silky, plus tones of fragrant olive flavor.
- Salami slices, 250g / 8 oz: Chopped into little squares to crisp up into golden, savory bites full of umami.
- Kalamata olives, 1 cup sliced: Briny, tangy, and salty, olives provide a lovely depth and contrast to the salad.
- Baby rocket (arugula), 2 cups tightly packed: Adds a peppery kick and fresh green notes to balance the richness.
- Cherry tomatoes, 400g / 14 oz: Bursting with juicy sweetness and vibrant color, quartered for ease.
- Green capsicum, 1 large: Crunchy and mildly sweet, diced into small squares for texture.
- Red onion, 1/2 finely diced: Adds a mild sharpness and crunch without overpowering.
- Colby cheese, 1 1/2 cups shredded: Melty, mild, and creamy, it complements the salty salami perfectly.
- Red wine vinegar, 3 tbsp: Lifts the salad with a tangy bite, balancing all the rich flavors.
- Garlic clove, 1 crushed: Offers a subtle garlicky punch to the dressing.
- Dried basil, 1 tsp: Earthy and sweet herbiness that evokes Italian flair.
- Red chili flakes, 1/4 tsp (optional): Adds a whisper of heat for those who like a bit of a kick.
- Dried oregano, 1 tsp: Infuses the salad with another layer of Italian herb goodness.
- Sugar, 1/2 tsp: Balances acidity in the dressing with a hint of sweetness.
- Cooking/kosher salt, 1 tsp: For seasoning the dressing perfectly.
How to Make Italian Orzo Salad with Crispy Salami and Veggie Medley Recipe
Step 1: Cook the Pasta
Bring a large pot of water to a rolling boil, and generously salt it to season the pasta from inside out. Add the orzo (risoni) and cook according to the package directions, usually about 10 minutes until tender but still al dente. Once cooked, drain it in a colander, rinse under cold water to stop further cooking, and shake off excess moisture. Transfer the pasta to a large bowl, drizzle with a bit of olive oil, and give it a gentle toss to keep the grains separate and silky smooth.
Step 2: Prepare the Dressing
In a small jar or bowl, combine 1/3 cup of extra virgin olive oil, red wine vinegar, crushed garlic, dried basil, oregano, sugar, salt, and red chili flakes if using. Shake or whisk until the dressing is beautifully emulsified and fragrant. This dressing is where all the elements of the salad come together, offering a perfect balance of acidity, spice, and herbaceous notes that awaken every bite.
Step 3: Crisp the Salami Bits
Heat a large non-stick pan over medium-high heat without adding any oil. Add the chopped salami bits to the cold pan and allow the fat to render slowly as the pan warms. Stir regularly and cook for 3 to 5 minutes until the salami turns a gorgeous light golden brown and crisps up. Remove from the pan and drain on paper towels; it will crisp further as it cools to add delightful texture to the salad.
Step 4: Mix the Salad
Reserve about one-third of the crispy salami for garnishing later. Into the bowl with the orzo, add the quartered cherry tomatoes, sliced kalamata olives, diced capsicum, finely diced red onion, shredded Colby cheese, and torn baby rocket. Pour the prepared dressing over all the ingredients and toss everything together vigorously. This ensures every bite is loaded with flavor, freshness, and texture from the veggies to the crunchy salami mixed in perfectly.
Step 5: Serve and Enjoy
Transfer the tossed salad into a pretty serving bowl, and sprinkle the reserved crispy salami bits on top to crown the dish with irresistible savory crunch. Serve at room temperature, which really allows the flavors to shine, making each spoonful a lively medley of tastes and textures. This Italian Orzo Salad with Crispy Salami and Veggie Medley Recipe is best enjoyed fresh, but you can prepare it in advance too—just keep reading for tips on storage.
How to Serve Italian Orzo Salad with Crispy Salami and Veggie Medley Recipe
Garnishes
Beyond the crispy salami topping, you can add fresh basil leaves or a sprinkle of finely grated Parmesan for a little extra depth and herby aroma. A few torn sun-dried tomatoes or a handful of toasted pine nuts also bring wonderful texture and flavour contrasts that elevate this salad effortlessly.
Side Dishes
This Italian Orzo Salad with Crispy Salami and Veggie Medley Recipe stands out as a hearty main dish or pairs beautifully as a side with grilled chicken, seared fish, or even alongside a rustic garlic bread. The fresh, tangy, and salty elements in the salad complement meats and veggies alike, making it a versatile addition to any meal.
Creative Ways to Present
Try serving this salad in individual mason jars or small bowls for picnics or dinner parties, making it easy for guests to enjoy and visually appealing. Alternatively, spoon the salad onto large lettuce leaves for a deconstructed wrap-style meal, or stuff it inside hollowed-out bell peppers for a fun, edible serving vessel that’s as creative as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Orzo Salad with Crispy Salami and Veggie Medley Recipe keeps well in an airtight container in the refrigerator for up to 2 days. It’s best to store the crispy salami separately to maintain its crunch, then toss it into the salad just before serving to preserve texture.
Freezing
Because of the fresh veggies and dressing, this salad doesn’t freeze well—ingredients like arugula and tomatoes will lose their vibrant texture when thawed. For the best experience, enjoy the salad fresh or freshly made within a couple of days.
Reheating
This salad is best served at room temperature or chilled slightly, so reheating is generally not recommended. However, if you prefer a warm meal, you can gently warm the orzo separately and then mix with the fresh vegetables and dressing just before serving.
FAQs
Can I use a different type of pasta instead of orzo?
Absolutely! While orzo (risoni) is traditional and works wonderfully here, small pasta shapes like couscous, small shells, or even tiny macaroni can work as substitutes. Keep in mind cooking times may vary.
Is it possible to make this salad vegetarian?
Yes! Simply omit the salami, and you can add roasted chickpeas or toasted nuts for a similar crunch and protein boost. Adding a bit of smoked paprika to the dressing gives a nice smoky element to replace the salami flavor.
Can I prepare this salad ahead of time for a party?
You can make the orzo and dressing a day in advance and keep them refrigerated separately. Assemble the salad and add the crispy salami right before serving to keep everything tasting fresh and maintaining the perfect crunchy texture.
What if I don’t have red wine vinegar?
No worries! White wine vinegar or apple cider vinegar work well as substitutes here, providing that bright acidic note that balances the richness of the salami and cheese.
How can I adjust the salad for more spice?
Feel free to add more red chili flakes or toss in some freshly chopped jalapeños for extra heat. A dash of hot sauce in the dressing can also turn up the spice without overpowering the other flavors.
Final Thoughts
This Italian Orzo Salad with Crispy Salami and Veggie Medley Recipe is a true crowd-pleaser that combines effortless preparation with bold, satisfying flavors. It’s like bringing a little Italian sunshine right into your kitchen! I encourage you to try making it soon—you’ll love how the fresh veggies, crispy salami, and tender orzo come together in a perfect, lively harmony that’s ideal any time you crave something both comforting and fresh.
Print
Italian Orzo Salad with Crispy Salami and Veggie Medley Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Description
A vibrant and flavorful Italian Orzo Salad featuring tender orzo pasta, crisp baby arugula, juicy cherry tomatoes, and tangy kalamata olives, all tossed in a zesty red wine vinaigrette. Crispy salami bits add a savory crunch, making this salad a perfect light meal or side dish, best enjoyed at room temperature to enhance its rich flavors.
Ingredients
Pasta
- 250g / 8oz risoni / orzo pasta (1 1/4 cups)
- 2 tsp salt (for cooking pasta)
- 2 tsp extra virgin olive oil
Salami
- 250g / 8oz salami slices, chopped into 1.25 cm (1/2″) squares
Salad Ingredients
- 1 cup sliced kalamata olives (1 x 220g/7oz jar), or other olives or briny items
- 2 tightly packed cups baby rocket (arugula), torn by hand
- 400g / 14oz cherry tomatoes, quartered (2 1/2 cups)
- 1 large green capsicum, cut into 1.25 cm (1/2″) squares
- 1/2 red onion, finely diced
- 1 1/2 cups tightly packed colby cheese, shredded into short strands
Dressing
- 1/3 cup extra virgin olive oil
- 3 tbsp red wine vinegar (or white wine vinegar, substitute apple cider vinegar)
- 1 garlic clove, crushed or grated
- 1 tsp dried basil
- 1/4 tsp red chili flakes (optional)
- 1 tsp dried oregano
- 1/2 tsp sugar
- 1 tsp cooking or kosher salt
Instructions
- Cook Pasta: Bring a large pot of water to a boil. Add 2 teaspoons salt and 250g orzo pasta, cooking according to package directions (about 10 minutes). Drain in a colander and rinse with cold water. Shake off excess water well and transfer to a large bowl. Toss with 2 teaspoons extra virgin olive oil and let cool.
- Prepare Dressing: In a jar, combine 1/3 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 crushed garlic clove, 1 teaspoon dried basil, 1/4 teaspoon red chili flakes (optional), 1 teaspoon dried oregano, 1/2 teaspoon sugar, and 1 teaspoon salt. Shake well to mix thoroughly.
- Cook Crispy Salami: Place chopped salami in a cold large non-stick pan without adding oil. Turn heat to medium-high. As the pan heats, the fat will render and cook the salami in its own fat. Cook for 3 to 5 minutes, stirring regularly, until the salami pieces are lightly golden and crisp. Remove and drain on paper towels; they will crisp further as they cool.
- Toss Salad: Reserve one-third of the crispy salami for topping. Add the remaining salami, kalamata olives, baby arugula, cherry tomatoes, green capsicum, red onion, and shredded colby cheese to the bowl with cooled orzo. Pour the dressing over the salad. Toss thoroughly to combine all ingredients and evenly coat with dressing.
- Serve: Transfer the salad to a serving bowl. Sprinkle the reserved crispy salami bits on top. Divide between bowls and enjoy with a spoon. This salad is best served at room temperature, allowing the flavors to fully develop.
Notes
- Note 1: Risoni and orzo are interchangeable terms for small rice-shaped pasta.
- Note 2: Cutting the salami into small squares allows it to crisp nicely in its own fat.
- Note 4: Kalamata olives can be substituted with other briny olives or pickled items to your taste.
- Note 5: Use colby cheese or a similar semi-soft cheese shredded finely for texture and flavor contrast.
- Serve the salad at room temperature rather than chilled to maximize flavor.
