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Easy Italian Antipasto Orzo Salad Recipe with Zesty Pepperoncini Vinaigrette

Italian Antipasto Orzo Salad - featured image
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A fresh and flavorful Italian antipasto orzo salad featuring a zesty pepperoncini vinaigrette, perfect for quick meals and entertaining.

Ingredients

Scale
  • 1 ½ cups (about 270g) dry orzo pasta
  • 6–8 slices pepperoncini peppers, plus 2 tablespoons pepperoncini juice
  • ½ cup diced salami (spicy Genoa preferred)
  • 1 cup chopped marinated artichoke hearts
  • ½ cup pitted and halved Kalamata olives
  • 1 cup halved cherry tomatoes
  • 1 small red bell pepper, diced
  • ¼ cup finely chopped fresh parsley
  • ½ cup cubed mozzarella cheese (fresh mozzarella balls or block mozzarella)
  • 2 tablespoons capers, rinsed and drained
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 small clove garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Bring 4 quarts (about 3.8 liters) of salted water to a boil in a large pot. Add 1 ½ cups (270g) dry orzo and cook according to package instructions, about 8-10 minutes, until al dente. Drain in a colander and rinse briefly under cold water to stop cooking. Set aside to drain well for about 10 minutes.
  2. In a small bowl, whisk together ⅓ cup (80ml) extra virgin olive oil, 3 tablespoons (45ml) red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 6-8 slices chopped pepperoncini peppers, and 2 tablespoons pepperoncini juice. Add salt and black pepper to taste. Whisk until well combined and slightly thickened.
  3. Dice ½ cup salami, halve 1 cup cherry tomatoes, chop 1 cup marinated artichoke hearts, slice ½ cup Kalamata olives, dice 1 small red bell pepper, roughly chop ¼ cup fresh parsley, cube ½ cup mozzarella, and rinse and drain 2 tablespoons capers. Keep ingredients ready in separate bowls.
  4. In a large mixing bowl, combine the cooled orzo, salami, artichokes, olives, tomatoes, bell pepper, capers, mozzarella, and parsley. Pour the pepperoncini vinaigrette over the salad and toss gently but thoroughly until everything is coated. Taste and adjust seasoning if needed.
  5. Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld. Before serving, give it a gentle toss. Serve chilled or at room temperature.

Notes

If orzo sticks together after cooling, toss with a little olive oil before adding other ingredients. Prepare vinaigrette first to save time. For vegetarian version, omit salami and add roasted red peppers or sun-dried tomatoes. Use gluten-free pasta to make it gluten-free. Salad tastes better after chilling for at least 30 minutes. Adjust salt carefully due to salty ingredients like salami, olives, and capers.

Nutrition

Keywords: Italian salad, orzo salad, antipasto salad, pepperoncini vinaigrette, easy pasta salad, quick dinner, crowd-pleaser

Find it online: https://avabake.com/easy-italian-antipasto-orzo-salad-recipe-with-zesty-pepperoncini-vinaigrette/