Italian Orzo Salad (Risoni) with Crispy Salami Bits

Name: Italian Orzo Salad (Risoni) with Crispy Salami Bits
Ingredients: 250g / 8oz risoni / orzo pasta ( - 1 1/4 cups (Note 1); 2 tsp salt (, for cooking pasta); 2 tsp extra virgin olive oil; 250g/ 8 oz salami slices (, chopped into 1.25 cm / 1/2" squares (Note 2); 1 cup sliced kalamata olives (1 x 220g/7oz jar) - or other olives or briny things (Note 4); 2 tightly packed cups baby rocket / arugula (, torn by hand); 400g/ 14oz cherry tomatoes (, quartered (2 1/2 cups); 1 large green capsicum (, cut into 1.25cm / 1/2" squares); 1/2 red onion (, finely diced); 1 1/2 cups (tightly packed) colby cheese (, shredded into short strands (Note 5); 1/3 cup extra virgin olive oil; 3 tbsp red wine vinegar (or white wine vinegar, sub apple cider vinegar); 1 garlic clove (, crushed using garlic press or grated using microplane); 1 tsp dried basil; 1/4 tsp red chilli flakes (optional); 1 tsp dried oregano; 1/2 tsp sugar; 1 tsp cooking/kosher salt

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Total Time

30 minutes

Prep Time

15 minutes

Cook Time

15 minutes

Rating

(27)

Ingredients

5 servings

250g / 8oz risoni / orzo pasta ( - 1 1/4 cups (Note 1)
2 tsp salt (, for cooking pasta)
2 tsp extra virgin olive oil
250g/ 8 oz salami slices (, chopped into 1.25 cm / 1/2" squares (Note 2)
1 cup sliced kalamata olives (1 x 220g/7oz jar) - or other olives or briny things (Note 4)
2 tightly packed cups baby rocket / arugula (, torn by hand)
400g/ 14oz cherry tomatoes (, quartered (2 1/2 cups)
1 large green capsicum (, cut into 1.25cm / 1/2" squares)
1/2 red onion (, finely diced)
1 1/2 cups (tightly packed) colby cheese (, shredded into short strands (Note 5)
1/3 cup extra virgin olive oil
3 tbsp red wine vinegar (or white wine vinegar, sub apple cider vinegar)
1 garlic clove (, crushed using garlic press or grated using microplane)
1 tsp dried basil
1/4 tsp red chilli flakes (optional)
1 tsp dried oregano
1/2 tsp sugar
1 tsp cooking/kosher salt

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Preparation

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Step 1

Cook pasta - Bring a large pot of water to the boil. Add salt and risoni/orzo, then cook per packet directions (usually ~10 minutes). Drain in colander, rinse, shake off excess water well. Transfer to large bowl. Toss with the olive oil then let cool.

Step 2

Dressing - Shake in a jar.

Step 3

Crispy salami - Put salami in cold large non-stick pan, with no oil. Turn onto medium high - as the pan heats up, the fat will melt so it cooks in its own fat. Cook for 3 - 5 minutes, stirring regularly, until light golden. Drain on paper towels. It will crisp as it cools.

Step 4

Toss - Set aside 1/3 of the salami for topping. Put all remaining salad ingredients in with the risoni. Toss. Pour over dressing. Toss, toss, toss!

Step 5

Serve! Tumble into serving bowl. Sprinkle with remaining salami. Divide between bowls. Eat with spoon! Best eaten at room temp, not fridge cold (can taste flavours better).