📖 Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions, usually around 8-10 minutes, or until al dente. You dont want mushy pasta!
2. Drain and Rinse: Once the pasta is cooked, drain it immediately in a colander. Rinse it under cold water to stop the cooking process and prevent it from sticking together. Shake off the excess water; nobody likes a watery salad.
3. Prepare the Vegetables: While the pasta is cooking, chop all the vegetables. Dice the red onion into small pieces (about 1/4-inch), halve or quarter the cherry tomatoes, slice the cucumber into half-moons, and chop the roasted red peppers into bite-sized pieces. Set aside, but keep em separate for now.
4. Slice the Meats and Cheeses: Slice the pepperoni and salami into thin rounds. Cut the provolone cheese into small cubes. You can also use small mozzarella balls (bocconcini) if you prefer.
5. Combine Ingredients: In a large bowl, combine the cooked and cooled orzo pasta, chopped red onion, cherry tomatoes, cucumber, roasted red peppers, pepperoni, salami, provolone cheese, and olives. Oh boy, its getting good!
6. Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, salt, and black pepper. Make sure everything is well combined, emulsified and ready to party.
7. Dress the Salad: Pour the dressing over the pasta salad and gently toss to coat all the ingredients evenly. Be gentle, you don't want to squish the tomatoes!
8. Chill: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 2 hours to allow the flavors to meld together. For best results, chill for 4-6 hours or even overnight.
9. Serve: Before serving, give the salad a good stir. Taste and adjust the seasoning if needed. Garnish with fresh parsley or basil, if desired. Serve chilled and enjoy!