Risoni/Orzo Salad with Crispy Salami Bits
The crispy salami bits are the hero here. The better bacon. Why aren't we putting crispy salami in everything
Ingredients
- ▢ 250g / 8oz risoni / orzo pasta – 1 1/4 cups Note 1
- ▢ 2 tsp salt for cooking pasta
- ▢ 2 tsp extra virgin olive oil
SALAD ADD-INS
- ▢ 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
ITALIAN DRESSING:
- ▢ 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
Instructions
- 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.
- Dressing – Shake in a jar.
- 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.
- 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!
- 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).
Notes
This recipe is sponsored by Mediterranean Supermarket