Orzo Antipasto Salad Recipe

Cook orzo

Bring 6 cups water to a rolling boil in a medium pot with 1 tablespoon kosher salt. Add 2 cups orzo and cook, stirring occasionally, until al dente (about 8–10 minutes). Drain in a fine-mesh sieve and immediately rinse under cold water to stop cooking and cool the pasta. Shake off excess water and transfer orzo to a large mixing bowl.

While orzo cools, fluff it with a fork so it doesn’t clump and set aside to finish cooling to near room temperature (about 10 minutes). Add 4 cups spring mix to the bowl with cooled orzo and gently toss to combine.

Prepare salumi by loosely rolling or folding slices and then cutting into bite-size pieces if desired. Add the 8 oz mixed salumi to the orzo and greens.

Crumble 6 oz feta into small pieces and gently fold into the salad, leaving some larger crumbles for visual appeal.

Drain and slice 6 oz piquillo peppers into strips. Quarter or halve artichoke hearts if large. Pit and halve 3 oz kalamata olives if not pitted. Add the peppers, artichokes, and olives to the orzo mixture.

Add 2 cups chopped heirloom tomatoes, 1 cup sliced cucumber, and thinly sliced red onion from 1 small onion to the bowl. Add 6 sliced pepperoncini and reserve 2–3 whole pepperoncini for garnish.

Gently fold all vegetables and pickled items into the orzo-spring mix-salumi mixture to distribute evenly without crushing the tomatoes or greens.

Make vinaigrette

In a small jar or bowl, combine 1 cup extra-virgin olive oil, 1 tablespoon red wine vinegar, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon minced garlic, 1 teaspoon dried oregano, 1 teaspoon honey (or maple syrup), 3 teaspoons kosher salt, and 1 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning — if too sharp add 1–2 teaspoons more honey, if too oily add 1/2–1 tablespoon more vinegar or lemon juice.

Pour about 3/4 cup of the vinaigrette over the assembled salad and toss gently to coat. Add more dressing to taste, up to the remaining amount, depending on how saucy you like it. The quantities provided make extra dressing for leftovers.

After dressing, taste for seasoning and add additional salt and pepper if needed. Fold in chopped 1 tablespoon fresh parsley and sprinkle lemon zest if using.

Transfer to a serving bowl or platter. Garnish with reserved whole pepperoncini and a few larger feta crumbles. Serve immediately or chill for 30–60 minutes to let flavors meld. If chilling, hold back a small amount of dressing to refresh before serving.