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Crispy Orzo Salad

Prep Time
40 min
Yields
4 - 6 servings

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

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ingredients

Dressing

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

Salad

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

Pasta

½
cup olive oil
½
cup par-cooked orzo pasta (see Cook's Note)
¼
tsp kosher salt
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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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