Itallian Orzo Pasta Salad

Introduction

This Italian Orzo Pasta Salad is a vibrant and satisfying dish that comes together in a flash. You’ll love the delightful combination of tender orzo, juicy tomatoes, savory sausage, and creamy mozzarella, all coated in a zesty Italian dressing. It’s the perfect make-ahead recipe for potlucks, picnics, or a quick weeknight side.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 8

Ingredients

• 1 pound orzo pasta
• 2 cups cherry tomatoes ((cut into halves or quarters))
• 1 cup mozzarella cheese ((diced))
• 1 cup summer sausage ((diced))
• 1/4 cup roasted red peppers ((diced))
• 1/4 cup basil ((cut into ribbons or minced))
• 1/2 cup Italian dressing

Instructions

1. Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente, typically 7-9 minutes.
2. While the orzo cooks, prepare the remaining ingredients: halve or quarter the cherry tomatoes, dice the mozzarella cheese and summer sausage, dice the roasted red peppers, and cut the basil into ribbons or mince it.
3. Once cooked, drain the orzo thoroughly in a colander. Run it under cool water to stop the cooking and cool the pasta.
4. Transfer the cooled orzo to a large mixing bowl. Add the prepared cherry tomatoes, mozzarella cheese, summer sausage, roasted red peppers, and basil.
5. Pour the Italian dressing over the salad. Toss everything together until all ingredients are evenly coated.
6. For best flavor, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Toss once more before serving.

Variations

1. Grilled Version: Instead of mixing the summer sausage in raw, slice it and grill it lightly before dicing. You could also quickly grill the halved cherry tomatoes for a smoky char.
2. No-Cook Meal Prep: Cook and cool the orzo ahead of time. Keep it and the diced ingredients in separate containers in the fridge, then combine with dressing just before serving for the freshest texture.
3. Different Shapes: While the ingredient list is exact, you can apply the same recipe concept to other small pasta shapes like ditalini, small shells, or even couscous for a different look and feel.
4. Deconstructed Serving: Serve the cooled, dressed orzo as a base and let guests top it with the tomatoes, cheese, sausage, peppers, and basil from separate bowls for a customizable salad bar.

Tips for Success

1. Cool the Pasta: Rinsing the cooked orzo stops the cooking process and cools it quickly, preventing it from becoming gummy and ensuring your other ingredients don’t wilt from the heat.
2. Uniform Dicing: Try to dice the mozzarella and summer sausage into pieces roughly the same size as the orzo. This creates a more cohesive salad where you get a bit of everything in each bite.
3. Season the Pasta Water: Don’t forget to salt the boiling water generously—this is your primary chance to season the orzo itself.
4. Dressing to Taste: Start with the full 1/2 cup of dressing, but if the salad sits overnight, the pasta will absorb it. You may want to have a little extra dressing on hand to refresh it before serving.

Storage & Reheating

Store the salad in an airtight container in the refrigerator for up to 4 days. This dish is meant to be served cold and does not require reheating. If it seems dry after storage, a light drizzle of additional Italian dressing can help revive it.

FAQ

Can I make this salad ahead of time?

Absolutely. In fact, it tastes even better after a few hours in the fridge as the flavors have time to combine. Add the fresh basil just before serving for the brightest flavor.

Is there a substitute for summer sausage?

The ingredients are exact, but the recipe technique allows for similar proteins. For a different flavor profile, you could use diced salami, pepperoni, or cooked chicken in its place.

My orzo clumped together after cooking. How do I prevent this?

Be sure to stir the orzo immediately after draining and while rinsing it with cool water. Tossing it with a tiny amount of olive oil before adding other ingredients can also help.

Can I use a different type of cheese?

The recipe specifies mozzarella, but the method works with other firm, mild cheeses. For example, provolone or a mild cheddar could be used if you prefer.

Do I have to rinse the orzo?

For a pasta salad where you want the pasta to be separate and cool quickly, rinsing is recommended. If you skip rinsing, be sure to let the orzo cool completely on a sheet pan tossed with a little oil to prevent sticking.

Is this salad served cold or at room temperature?

It is designed to be served chilled, making it ideal for warm-weather gatherings. Letting it sit out for 15-20 minutes before serving can take the harsh chill off, which can improve the flavors.