Name: Crispy Orzo Salad
Prep time: 40 min
Total time: 40 min
Yield: 4 - 6 servings
Ingredients: 2 tbsp olive oil; 2 tbsp jarred green olive tapenade; 2 tsp white wine vinegar; 1 ½ tsp dried oregano; ½ tsp Calabrian chili paste; ½ tsp kosher salt; 1 - 2 hearts of romaine lettuce, sliced thin; 2 roasted red peppers, sliced into thin strips; 1 bulb fennel, shaved thin; 1 6-oz combo package of provolone and genoa salami, sliced thin; ½ cup olive oil; ½ cup par-cooked orzo pasta (see Cook's Note); ¼ tsp kosher salt

Prep Time

40 min

Yields

4 - 6 servings

A hearty salad with roasted red pepper, provolone cheese, Genoa salami and crispy orzo pasta.

ingredients

Dressing

tbsp olive oil

tbsp jarred green olive tapenade

tsp white wine vinegar

1 ½

tsp dried oregano

tsp Calabrian chili paste

tsp kosher salt

Salad

- 2 hearts of romaine lettuce, sliced thin

roasted red peppers, sliced into thin strips

bulb fennel, shaved thin

1 6-oz

combo package of provolone and genoa salami, sliced thin

Pasta

cup olive oil

cup par-cooked orzo pasta (see Cook's Note)

tsp kosher salt

Ingredient Substitution Guide

directions

Notes

Cook’s NoteTo par cook the pasta, bring a pot of water to a boil. Season well with salt. Add the pasta and cook for 4 minutes. Drain and spread on a paper towel-lined plate to dry completely. Dry very well.

Step 1

Whisk together the olive oil, tapenade, vinegar, oregano and chili paste in a large bowl. Season with the salt.

Step 2

Add the chopped romaine, roasted red pepper, fennel, provolone and salami to the dressing. Toss well to coat.

Step 3

Heat the olive oil in a medium skillet over medium-high heat. When the oil is hot, add the par-cooked pasta and fry until golden brown, about 4 minutes. Using a slotted spoon, remove to a paper towel-lined plate and season with the salt. Sprinkle the crispy orzo over the top of the salad and serve.

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