Italian Orzo Salad (Risoni) with Crispy Salami Bits

Name: Italian Orzo Salad (Risoni) with Crispy Salami Bits
Prep time: 15 min
Cook time: 15 min
Yield: 5 serving
Ingredients: 250g / 8oz risoni / orzo pasta; 2 tsp salt; 2 tsp extra virgin olive oil; 250g/ 8 oz salami slices; 1 cup sliced kalamata olives; 2 tightly packed cups baby rocket / arugula; 400g/ 14oz cherry tomatoes; 1 large green capsicum; 1/2 red onion; 1 1/2 cups (tightly packed) colby cheese; 1/3 cup extra virgin olive oil; 3 tbsp red wine vinegar; 1 garlic clove; 1 tsp dried basil; 1/4 tsp red chilli flakes; 1 tsp dried oregano; 1/2 tsp sugar; 1 tsp cooking/kosher salt

User Reviews

4.9

81 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Cooling time
30 mins
Servings
5
Calories
612 kcal
Course
Main Course
Cuisine
American

Italian Orzo Salad (Risoni) with Crispy Salami Bits

Kai Walton

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Recipe video above. The crispy salami bits are the hero here. The better bacon. Why aren't we putting crispy salami in everything??!Tossed through a risoni/orzo salad inspired by my favourite Mega Italian Salad with lots of fresh vegetables and a good handful of cheese to keep things tasty. Excellent packed lunch, keeps well for days, love that you can eat it with a spoon. Serves 4 - 5 as a meal. Make this today, find another pasta salad for next week here!

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Ingredients

Servings

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 (Note 2):

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)

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

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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

Orzo/risoni - Little rice shaped pasta! Substitute with cooked rice of choice (use 1 1/2 cups uncooked rice) - white, brown, basmati, jasmine - or quinoa (directions here). Other little pasta will work too.
Salami - I use the deli pre-sliced rounds because I'm lazy and it means less chopping for me because the job is half done. Else, slice your own salami stick!
Substitutes - Anything fryable that goes crispy, like bacon, ham bits, prosciutto. Prefer no meat? Add a handful of roughly chopped pistachios, pine nuts, or sunflower or pepitas.
Vegetable notes:- Tomato: sub with 3 large tomatoes, scoop out watery middle then dice the flesh- Rocket/arugula: holds up best it keeping leftovers, I find. But other leafy greens will work fine, chop into small(ish) pieces.- Capsicum/bell peppers: cucumber could be substituted. Oh, and you don't HAVE to use green :) Yellow or red will be fine too!- Red onion: Sub 1 large green onion stem finely chopped. Or 1 eschallot (US: shallot ie the baby onions), or 1/2 white onion.
Olives - Sub with other briny things. I'm thinking: pickles, artichokes, fire roasted capsicum, other pickled veg. Just want something with tang to balance out everything else going on in this salad!
Cheese - Sub with cheddar, monteray jack, pepper jack, gruyere, swiss etc. Not mozzarella (not enough flavour) and not parmesan (too much flavour!). Try to grate short rather than long strands - you get more pieces to litter throughout!
Leftovers keeps well for 2 to 3 days. If intentionally making ahead, keep all components separate then toss and dress just before serving. In particular, the salami softens once tossed through so preserve crispiness by keeping it separate!!
Nutrition per serving assuming 5 servings.

Nutrition Information

Show Details

Calories 612cal (31%) Carbohydrates 46g (15%) Protein 20g (40%) Fat 39g (60%) Saturated Fat 9g (45%) Polyunsaturated Fat 4g Monounsaturated Fat 23g Cholesterol 42mg (14%) Sodium 2052mg (86%) Potassium 589mg (17%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 836IU (17%) Vitamin C 39mg (43%) Calcium 86mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 612 kcal

% Daily Value*

Calories	612cal	31%
Carbohydrates	46g	15%
Protein	20g	40%
Fat	39g	60%
Saturated Fat	9g	45%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	23g	115%
Cholesterol	42mg	14%
Sodium	2052mg	86%
Potassium	589mg	13%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	836IU	17%
Vitamin C	39mg	43%
Calcium	86mg	9%
Iron	3mg	17%