Italian Orzo Salad (Risoni) with Crispy Salami Bits
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Cooling time
30 mins
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Servings
5
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Calories
612 kcal
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Course
Main Course
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Cuisine
American
Italian Orzo Salad (Risoni) with Crispy Salami Bits
Description
Italian Orzo Salad (Risoni) with Crispy Salami Bits features small, rice-shaped pasta cooked until tender then cooled and dressed with a vibrant mixture of fresh vegetables and crispy salami cubes. The salami is cooked in its own fat until golden and crisp, adding rich, savory bites throughout the salad. Kalamata olives provide briny depth, while arugula adds a peppery note balanced by the sweetness of cherry tomatoes and the crunch of bell pepper and red onion.
The dressing combines extra virgin olive oil, red wine vinegar, crushed garlic, dried basil, oregano, a touch of chili flakes for optional heat, sugar, and kosher salt. Tossing the salad with this dressing ties the components together with bright acidity and herbal undertones. Shredded Colby cheese adds creamy, mild richness and a pleasing texture contrast.
This salad is ideal served at room temperature, which helps convey the flavors best. Leftovers keep for several days, though the crispiness of salami is best preserved by keeping it separate until serving. The recipe allows for ingredient substitutions such as different olives, leafy greens, or cheeses, adapting to available ingredients or dietary preferences.
Ingredients
- 250g / 8oz risoni pasta 1 1/4 cups (Note 1, or orzo pasta
- 2 tsp salt , for cooking pasta
- 2 tsp extra virgin olive oil
Salad add-ins (Note 2):
- 250g/ 8 oz salami chopped into 1.25 cm / 1/2" squares (Note 2, slices
- 1 cup kalamata olives 1 x 220g/7oz jar) - or other olives or briny things (Note 4, sliced
- 2 tightly packed cups arugula torn by hand, baby
- 400g/ 14oz cherry tomato quartered (2 1/2 cups
- 1 green bell pepper cut into 1.25cm / 1/2" squares, large
- 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 crushed using garlic press or grated using microplane, clove
- 1 tsp basil dried
- 1/4 tsp red chili flakes optional
- 1 tsp oregano dried
- 1/2 tsp sugar
- 1 tsp kosher salt cooking 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
- Orzo can be substituted with other small pasta or cooked rice, adjusting quantities accordingly.
- Use pre-sliced salami rounds or slice a salami stick into small cubes for the crispy bits.
- Other crispy, fryable meats like bacon or ham can replace salami; for a vegetarian option, nuts can be added for texture.
- Vegetables like tomatoes, arugula, bell pepper, and onion can be swapped with similar alternatives based on preference or availability.
- Leftovers keep 2-3 days; store salad components separately, especially the crispy salami, to maintain texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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