How to Make Italian Orzo Pasta Salad

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

black olives

🥗Healthier: kalamata olives

💰Cheaper: green olives

Green olives are often less expensive and provide a different flavor.

cherry tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: regular tomatoes

Regular tomatoes are typically cheaper and still flavorful.

Bring a pot of water to a boil.

Pour in orzo pasta and cook according to package directions for about 9 minutes.

While the pasta is cooking, prep the other ingredients: slice olives, chop green bell pepper, and chop pepper chinis.

Take a handful of cherry or grape tomatoes, place them on a cutting board, and press down with a flat lid to hold them still.

Slice through the tomatoes with a knife to cut them all at once.

Once the pasta has finished cooking, drain it and rinse with cold water.

Pour the pasta into a large mixing bowl.

Add in the sliced tomatoes, olives, mini pepperonis, bell pepper, and pepper chinis.

In a separate bowl, mix together 2/3 cup olive oil, 1/4 cup white vinegar, 1 teaspoon oregano, 1 teaspoon salt, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon sugar, 1/4 teaspoon black pepper, and 1/4 teaspoon basil.

Pour the dressing over the salad ingredients and stir to combine.

Add cubed mozzarella cheese to the salad.

Ideally, chill the salad in the fridge for about an hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens