Italian Orzo Salad Recipe A Taste of the Amalfi Coast

Ingredients

• 1 cup (approx. 190g) uncooked DeLallo orzo pasta
• 1 cup (approx. 150g) little tomatoes (grape, cherry, etc.), halved
• ¾ cup (approx. 100g) chopped cucumber
• ½ cup (approx. 50g) diced salami
• 3 tablespoons (approx. 45g) chopped red onion
• ⅓ cup (approx. 30g) chopped pepperoncini peppers
• ½ cup (approx. 70g) DeLallo Castelvetrano olives (or black olives, sliced)
• ½ cup (approx. 50g) shaved parmesan cheese
• 2 tablespoons (approx. 15g) thinly sliced fresh basil
• 1 teaspoon (approx. 5ml) olive oil (for tossing the pasta)
• Salt & pepper to taste
• 2 tablespoons (approx. 30ml) olive oil
• 2 tablespoons (approx. 30ml) mayonnaise
• 2 tablespoons (approx. 30ml) white vinegar
• 2 teaspoons (approx. 10ml) DeLallo pesto
• ½ teaspoon (approx. 2g) granulated sugar
• ½ teaspoon (approx. 2g) Italian seasoning