Recipe: Yummy Italian orzo pasta salad


Italian orzo pasta salad. Classic Italian orzo pasta salad, complete with a homemade dressing and mini pepperonis. This traditional American pasta salad is great with an orzo pasta. Classic Italian orzo pasta salad, complete with a homemade dressing and mini pepperonis.

Italian orzo pasta salad Orzo - Orzo can be a bit more difficult to find than other pastas, but you can substitute any small-shaped pasta in its place. So many tasty Italian pasta salads to choose from. Antipasto and pesto salads, creamy or tangy salads, and many more. You can have Italian orzo pasta salad using 13 ingredients and 2 steps. Here is how you cook that.

Ingredients of Italian orzo pasta salad

  1. You need of frozen peas thawed.
  2. You need of feta cheese.
  3. You need of prosciutto chopped bite size.
  4. You need of pepperoni chopped.
  5. Prepare of salt.
  6. You need of black pepper.
  7. You need of red onion chopped.
  8. Prepare of cup black olives.
  9. Prepare of orzo pasta.
  10. You need of bottle of good quality italian vinaigrette.
  11. You need of blue cheese.
  12. It's of butter.
  13. You need of cherry tomatoes.

This Italian pasta salad features all the caprese ingredients and then some - mozzarella, tomatoes, basil, plus artichoke hearts and arugula. This Italian Orzo Pasta Salad is full of gorgeous colors, textures, and flavor! It's delicious as a side dish or on its own as a light lunch or snack. The nice thing about pasta salads is they're totally versatile.

Italian orzo pasta salad step by step

  1. Remove peas from the freezer.Cook orzo pasta as directed on box. Strain water. Add butter and salad dressing let cool..
  2. Chop onion, add all other ingredients including onion. Stir. Refrigerate for 2 hours before serving.

You can change up any of the ingredients to suit your taste. Some other yummy additions to this one. Giada uses orzo as an alternative to larger pasta in this colorful salad. Recipe courtesy of Giada De Laurentiis. This Italian Orzo Tuna Salad recipe is one of my all-time faves — fresh, zesty, savory, and blessedly mayo-free.

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