Costco Grain and Celery Salad Recipe Copycat: Anchovy-Parmesan Creaminess With Crisp Celery Bites

This Costco grain and celery salad copycat delivers that signature anchovy-parmesan creaminess with perfectly crisp celery bites you crave. 💛 The secret lies in balancing tender grains, sharp celery, and a tangy dressing that sticks to every bite—just like the original.

I've recreated it after testing multiple versions to match the exact texture and flavor profile.

What makes this salad special is the combination of cooked grains (usually orzo or farro) with celery chopped into crisp sticks that stay crunchy even after sitting. The dressing, made with mayo, anchovies, lemon juice, and parmesan, creates that signature creamy yet slightly tangy flavor that defines this dish.

It's hearty enough to serve as a main but works perfectly as a side.

By the time you're done, you'll have a bowl of salad with tender grains coated in that rich, savory dressing, crisp celery adding texture, and a perfect balance of salty, creamy, and slightly tangy flavors.

The original version uses anchovies, so I've noted vegetarian alternatives that maintain the same creamy texture without compromising flavor.

This copycat version keeps all the original's charm while making it easier to recreate at home. The grains cook up perfectly, the celery stays crisp, and the dressing delivers that unmistakable anchovy-parmesan punch. Ready to make it? Here's everything you need to get started.

Ingredients for costco grain and celery salad recipe copycat

Six ingredients for the grains, seven for the dressing—plus celery that stays crisp all day.

The orzo is the base, and Costco's bulk section has the best deal on dry pasta—just grab the plain orzo, not the pre-seasoned kind. For celery, crispness is key, so buy the freshest bunch you can find and slice it right before assembling. The anchovies are non-negotiable for that signature flavor, but if you're vegetarian, the vegan anchovy paste from Follow Your Heart works perfectly. For Parmesan, grate it yourself—pre-shredded gets clumpy and dulls the flavor. Store the dry ingredients in airtight containers, and keep the celery wrapped in a damp paper towel to maintain crispness.

No anchovies? Vegan anchovy paste is the best swap—it mimics that salty, umami punch without the fish. Short on time? Capers at half the amount add a briny kick, though it won’t be identical. The dressing can be made a day ahead, but hold off on mixing it with the grains until serving to keep the celery crisp. For extra richness, add a splash of heavy cream to the dressing, but it’ll make it less tangy. The lemon juice should be freshly squeezed—bottled just doesn’t cut it here. And if you’re using dried dill, toast it lightly in a dry pan first to deepen the flavor.

This salad tastes even better the next day—honestly, the flavors meld perfectly after sitting for a few hours. Store the grains and dressing separately in the fridge for up to 4 days, then toss just before serving. The celery will stay crisp for 3-4 days if you wrap it tightly in plastic and store it in the crisper drawer. For leftovers, reheat the grains separately and mix in fresh celery to restore that crunch. It’s perfect for meal prep—just portion the dressing and grains into containers, and add celery when ready to eat.

Step-by-step instructions for anchovy-Parmesan orzo salad

Here's how to recreate Costco's signature grain salad with creamy, tangy perfection.

Bring a medium pot of salted water to a rolling boil. Add the 1.5 cups orzo pasta and cook according to package directions, but start checking for doneness 1 minute early—it should be al dente with a slight bite. Drain immediately in a colander and rinse under cold water for 10 seconds to stop the cooking process. This prevents the orzo from becoming mushy when mixed with the dressing later.

I like to spread the cooked orzo on a baking sheet while it's still warm to cool it completely. This helps prevent any further cooking when we combine everything. Let it sit for 5 minutes before proceeding—you'll notice the grains become firmer and easier to handle.

In a food processor, combine the 4 whole anchovy fillets, 2 cloves minced garlic, 1 tbsp Dijon mustard, 1 tbsp red wine vinegar, 2 tbsp lemon juice, 1 tsp dried dill, 0.5 tsp black pepper, and 1 tsp salt. Pulse until the anchovies are completely broken down and the mixture is smooth. This creates the flavor base for our dressing.

With the processor running, slowly add the 0.75 cup mayonnaise and 0.5 cup grated Parmesan cheese through the feed tube. Scrape down the sides as needed to ensure everything incorporates evenly. The mixture should be thick but still pourable. If it's too thick, add 1-2 tablespoons of vegetable broth to loosen it to your desired consistency.

In a large mixing bowl, combine the cooled orzo with the prepared dressing. Use a wooden spoon or rubber spatula to fold everything together gently. You'll want to distribute the dressing evenly throughout the orzo so each grain gets coated. Here's the thing—don't overmix or you'll break the orzo pieces.

Next, add the 4 cups thinly sliced celery sticks. Toss everything together until the celery is evenly distributed and the orzo is fully coated with the creamy dressing. The celery should look like it's being lightly embraced by the orzo mixture, not sitting separately. Taste at this point and adjust seasoning if needed—you might want to add a pinch more salt or a splash of lemon juice for brightness.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, but I prefer 4 hours if possible. This chilling time is crucial—it allows all the flavors to meld together and the orzo to absorb the dressing properly. The salad will keep well in the fridge for up to 3 days, making it perfect for meal prep.

When you're ready to serve, give the salad a good stir. The orzo should be evenly coated with the creamy dressing, and the celery will have softened slightly but still retain some crispness. If the dressing has separated, simply give it a quick stir with a fork to recombine before serving. This salad tastes even better the next day as the flavors continue to develop!

Common mistakes when making this dish

Overcooking the Orzo

Cooking the orzo until it's completely soft is a common mistake that leads to a mushy salad. The grains should be al dente—just slightly firm to the bite.

I've ruined this salad before by leaving the orzo in the water too long, and it turned into a sad, gluey mess. Start checking for doneness 1 minute early and drain immediately when it reaches the perfect texture. 🍝

Another trick I use is rinsing the orzo under cold water for just 10 seconds after draining. This stops the cooking process instantly and prevents the grains from absorbing more moisture when mixed with the dressing.

Spread the orzo on a baking sheet to cool completely before combining with other ingredients.

Skipping the Chill Time

Rushing to serve this salad right after mixing is a huge mistake. The flavors need time to meld together, and the orzo needs to absorb the dressing properly. I've served it immediately, and while it's edible, it lacks that signature depth of flavor.

Always refrigerate for at least 2 hours—I prefer 4 hours if possible. This chilling time is what transforms it from good to amazing.

If you're short on time, make the dressing ahead and store it separately. Combine it with the orzo and celery just before serving to maintain that perfect texture. The salad actually tastes better the next day as the flavors continue to develop.

Using Pre-Shredded Cheese

Pre-shredded Parmesan cheese contains anti-caking agents that make it clumpy and dull in flavor. I've made this mistake, and the salad ended up looking unappetizing with little cheese clumps throughout.

Always grate your own cheese using a fine-hole grater or microplane. Freshly grated Parmesan adds that rich, nutty flavor that's essential to this recipe. 🧀

For even better results, toast the grated cheese lightly in a dry pan for 1-2 minutes before using. This enhances its flavor and adds a subtle nutty aroma that complements the anchovies beautifully. Just be careful not to let it brown.

Not Slicing Celery Properly

Thick celery sticks won't stay crisp and will make the salad look uneven. The key is to slice the celery into thin, even sticks about ¼-inch wide. I use a sharp chef's knife and make precise cuts to ensure uniform thickness.

Uneven slices can lead to some pieces being too tough while others get soggy from the dressing. 🧅

Another pro tip is to slice the celery just before assembling the salad. This ensures maximum crispness. If you need to prep ahead, wrap the celery tightly in a damp paper towel and store it in the refrigerator. This helps maintain its crunch for up to 3-4 days.

Incorrect Dressing Consistency

The dressing should be thick enough to coat the orzo but still pourable. I've made it too thick before, and it ended up clumping together. If your dressing is too thick, add 1-2 tablespoons of vegetable broth to loosen it. The dressing should be smooth and creamy, not gloppy. 🥛

On the other hand, if it's too thin, let it sit for 10-15 minutes to thicken naturally. You can also blend in an extra 1 tablespoon of mayonnaise to achieve the perfect consistency. The dressing should cling to the orzo and celery without making the salad soggy.

Overmixing the Salad

Gently folding the ingredients together is crucial. I've overmixed this salad before, and it ended up with broken orzo pieces and a mushy texture. Use a wooden spoon or rubber spatula to combine everything just until the dressing is evenly distributed.

The orzo should look intact and coated, not mashed together. 🥘

Another common mistake is adding the celery too early. Always mix the dressing with the orzo first, then gently fold in the celery. This helps maintain its crispness.

Taste the salad before serving and adjust seasoning if needed—sometimes it needs a pinch more salt or a splash of lemon juice for brightness.

Frequently asked questions