Ingredients:
- 1 cup (approx. 190g) uncooked DeLallo orzo pasta
- 1 cup (approx. 150g) little tomatoes (grape, cherry, etc.), halved
- ¾ cup (approx. 100g) chopped cucumber
- ½ cup (approx. 50g) diced salami
- 3 tablespoons (approx. 45g) chopped red onion
- ⅓ cup (approx. 30g) chopped pepperoncini peppers
- ½ cup (approx. 70g) DeLallo Castelvetrano olives (or black olives, sliced)
- ½ cup (approx. 50g) shaved parmesan cheese
- 2 tablespoons (approx. 15g) thinly sliced fresh basil
- 1 teaspoon (approx. 5ml) olive oil (for tossing the pasta)
- Salt & pepper to taste
- 2 tablespoons (approx. 30ml) olive oil
- 2 tablespoons (approx. 30ml) mayonnaise
- 2 tablespoons (approx. 30ml) white vinegar
- 2 teaspoons (approx. 10ml) DeLallo pesto
- ½ teaspoon (approx. 2g) granulated sugar
- ½ teaspoon (approx. 2g) Italian seasoning
Instructions:
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente.
- Drain the orzo and immediately toss with a teaspoon of olive oil to prevent sticking. Spread the orzo in a colander to cool completely.
- In a medium bowl, whisk together the olive oil, mayonnaise, white vinegar, pesto, sugar, and Italian seasoning. Season with salt and pepper to taste.
- While the orzo is cooking and cooling, chop the tomatoes, cucumber, salami, red onion, pepperoncini peppers, and olives. Slice the basil and shave the Parmesan cheese.
- In a large salad bowl, combine the cooled orzo, tomatoes, cucumber, salami, red onion, pepperoncini peppers, olives, Parmesan cheese, and basil.
- Pour the Italian dressing over the salad and toss gently to coat all the ingredients evenly.
- Taste the salad and season with additional salt and pepper, if needed. Serve immediately or chill, covered, for at least 30 minutes for the flavors to meld.