Name: Risoni/Orzo Salad with Crispy Salami Bits
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean-Inspired
Ingredients: 1½ cups risoni (orzo) pasta; 1 tablespoon olive oil (for pasta); 2 cloves garlic, minced; ½ cup salami (thin slices or stick, finely chopped); 1 cup cherry tomatoes, halved; 1 small cucumber, diced; ¼ red onion, finely chopped; ¼ cup fresh parsley or basil, chopped; ½ cup feta cheese, crumbled; For the Dressing:; 3 tablespoons olive oil; 2 tablespoons lemon juice (fresh); 1 teaspoon Dijon mustard; Salt and black pepper, to taste; Optional Add-Ins:; Olives, capers, arugula, or roasted red peppers

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Risoni (also known as orzo) Salad with Crispy Salami Bits is a bold, zesty dish I love serving when I want something hearty, flavorful, and easy to throw together. This pasta salad is packed with juicy tomatoes, fresh herbs, salty salami, and a punchy dressing that ties it all together. The crispy salami bits add that irresistible crunch that keeps me coming back for seconds.

Why You’ll Love This Recipe

I love this salad because it’s full of contrasting textures and flavors — the creaminess of the orzo, the freshness of the veggies, and the crispy, salty pop from the salami. It’s easy to prepare in advance, perfect for picnics or potlucks, and works as a main dish or side. Whether I’m making it for a lunchbox or a casual gathering, it never lasts long. Risoni/Orzo Salad with Crispy Salami Bits

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Risoni/orzo pasta
Olive oil
Garlic (minced)
Salami slices or sticks (chopped into small bits)
Cherry tomatoes (halved)
Cucumber (diced)
Red onion (finely chopped)
Fresh parsley or basil (chopped)
Feta cheese (crumbled)
Lemon juice
Dijon mustard
Salt and black pepper
Optional: olives, capers, arugula, or roasted red peppers

Directions

I cook the risoni/orzo in salted water until al dente, then drain and rinse under cold water to stop the cooking. I drizzle it with a little olive oil to prevent sticking and let it cool.
While the pasta cools, I add chopped salami to a hot skillet and cook until crispy. I let it drain on paper towels — it crisps up beautifully.
In a small bowl, I whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
In a large mixing bowl, I combine the cooled pasta, tomatoes, cucumber, red onion, herbs, and feta.
I drizzle the dressing over the salad and toss gently to coat everything.
I sprinkle the crispy salami bits over the top just before serving so they stay crunchy.

Servings and timing

This recipe serves about 4–6 people. It takes around 20 minutes to prep and cook, making it a quick and flavorful option for busy days or gatherings.

Variations

For a vegetarian version, I skip the salami and add roasted chickpeas for crunch.
I change up the herbs — dill or mint gives it a different spin.
I use sun-dried tomatoes or grilled zucchini when I want a Mediterranean twist.
I’ve made this with gluten-free pasta and it still turns out great.

Storage/Reheating

I store the salad in an airtight container in the fridge for up to 3 days. I keep the salami bits separate and add them right before serving so they don’t lose their crunch. This salad is meant to be served cold or at room temperature — no reheating needed. Risoni/Orzo Salad with Crispy Salami Bits

FAQs

Can I make this salad ahead of time?

Yes — I usually prep everything the day before, but I keep the salami and dressing separate until just before serving to preserve texture.

Can I serve it warm?

It’s best chilled or at room temperature, but I’ve served it slightly warm with freshly cooked orzo and it’s still delicious.

What kind of salami should I use?

I use thin slices or a firm stick-style salami. Both crisp up nicely in the skillet and add a lot of flavor.

Can I use a different pasta?

Yes, I’ve made it with couscous, small shells, and even quinoa. Orzo just gives it that perfect texture for a salad.

How do I make the salad more filling?

I add grilled chicken, chickpeas, or hard-boiled eggs to turn it into a complete meal.

Conclusion

Risoni/Orzo Salad with Crispy Salami Bits is a vibrant, crave-worthy dish I turn to again and again. It’s full of flavor, incredibly versatile, and perfect for make-ahead meals, potlucks, or quick lunches. With fresh veggies, bold bites of salami, and a zesty dressing, it’s everything I want in a pasta salad — and then some.