Description
A vibrant and flavorful Italian Orzo Salad featuring tender orzo pasta, crisp baby arugula, juicy cherry tomatoes, and tangy kalamata olives, all tossed in a zesty red wine vinaigrette. Crispy salami bits add a savory crunch, making this salad a perfect light meal or side dish, best enjoyed at room temperature to enhance its rich flavors.
Ingredients
Scale
Pasta
- 250g / 8oz risoni / orzo pasta (1 1/4 cups)
- 2 tsp salt (for cooking pasta)
- 2 tsp extra virgin olive oil
Salami
- 250g / 8oz salami slices, chopped into 1.25 cm (1/2″) squares
Salad Ingredients
- 1 cup sliced kalamata olives (1 x 220g/7oz jar), or other olives or briny items
- 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 1.25 cm (1/2″) squares
- 1/2 red onion, finely diced
- 1 1/2 cups tightly packed colby cheese, shredded into short strands
Dressing
- 1/3 cup extra virgin olive oil
- 3 tbsp red wine vinegar (or white wine vinegar, substitute apple cider vinegar)
- 1 garlic clove, crushed or grated
- 1 tsp dried basil
- 1/4 tsp red chili flakes (optional)
- 1 tsp dried oregano
- 1/2 tsp sugar
- 1 tsp cooking or kosher salt
Instructions
- Cook Pasta: Bring a large pot of water to a boil. Add 2 teaspoons salt and 250g orzo pasta, cooking according to package directions (about 10 minutes). Drain in a colander and rinse with cold water. Shake off excess water well and transfer to a large bowl. Toss with 2 teaspoons extra virgin olive oil and let cool.
- Prepare Dressing: In a jar, combine 1/3 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 crushed garlic clove, 1 teaspoon dried basil, 1/4 teaspoon red chili flakes (optional), 1 teaspoon dried oregano, 1/2 teaspoon sugar, and 1 teaspoon salt. Shake well to mix thoroughly.
- Cook Crispy Salami: Place chopped salami in a cold large non-stick pan without adding oil. Turn heat to medium-high. As the pan heats, the fat will render and cook the salami in its own fat. Cook for 3 to 5 minutes, stirring regularly, until the salami pieces are lightly golden and crisp. Remove and drain on paper towels; they will crisp further as they cool.
- Toss Salad: Reserve one-third of the crispy salami for topping. Add the remaining salami, kalamata olives, baby arugula, cherry tomatoes, green capsicum, red onion, and shredded colby cheese to the bowl with cooled orzo. Pour the dressing over the salad. Toss thoroughly to combine all ingredients and evenly coat with dressing.
- Serve: Transfer the salad to a serving bowl. Sprinkle the reserved crispy salami bits on top. Divide between bowls and enjoy with a spoon. This salad is best served at room temperature, allowing the flavors to fully develop.
Notes
- Note 1: Risoni and orzo are interchangeable terms for small rice-shaped pasta.
- Note 2: Cutting the salami into small squares allows it to crisp nicely in its own fat.
- Note 4: Kalamata olives can be substituted with other briny olives or pickled items to your taste.
- Note 5: Use colby cheese or a similar semi-soft cheese shredded finely for texture and flavor contrast.
- Serve the salad at room temperature rather than chilled to maximize flavor.
