If you’re on the hunt for a vibrant and utterly delicious dish that’s bursting with flavor and texture, this Italian Orzo Salad with Crispy Salami and Cherry Tomatoes Recipe is going to become your instant favorite. Imagine tender orzo pasta mingling with crispy, golden-brown salami bits, juicy cherry tomatoes, and peppery baby arugula, all dressed in a tangy, fragrant red wine vinaigrette. It’s a feast for the eyes and the palate, perfect for lunch, a picnic, or as a stunning side dish that will have everyone asking for more.
Ingredients You’ll Need
Every ingredient in this salad plays a special role, from the tender pasta to the salty, crunchy salami bits, and the fresh veggies that add crunch and brightness. Together, they create a harmonious Italian-inspired dish that’s simple yet packed with layers of flavor.
- 250g risoni/orzo pasta: The tiny, rice-shaped pasta cooks quickly and perfectly soaks up the dressing.
- 2 tsp salt: Essential for seasoning the pasta water to bring out the orzo’s natural flavor.
- 2 tsp extra virgin olive oil: Adds a silky texture and ensures the pasta doesn’t stick.
- 250g salami slices, chopped: When cooked until crispy, these bring a savory, crunchy punch to the salad.
- 1 cup sliced kalamata olives: Provides briny pops that complement the salami beautifully.
- 2 cups baby rocket/arugula, torn: Peppery greens that balance the richness of the salami.
- 400g cherry tomatoes, quartered: Sweet and juicy, they add freshness and vibrant color.
- 1 large green capsicum, diced: Adds a crisp texture and mild peppery aroma.
- 1/2 red onion, finely diced: Offers a subtle sharpness that brightens the overall flavor.
- 1 1/2 cups shredded Colby cheese: Soft and mild, this melts slightly into the warm orzo for creaminess.
- 1/3 cup extra virgin olive oil (for dressing): The base of the vinaigrette, delivering richness and depth.
- 3 tbsp red wine vinegar: Adds a vibrant acidity that lifts and balances all the flavors.
- 1 garlic clove, crushed: A fragrant aroma that infuses the dressing with a subtle kick.
- 1 tsp dried basil: Classic Italian herb that lends earthy, aromatic notes.
- 1/4 tsp red chili flakes (optional): For a gentle heat that contrasts the creamy and sweet elements.
- 1 tsp dried oregano: Enhances the Italian flair with its warm, peppery fragrance.
- 1/2 tsp sugar: Balances the acidity of the vinegar and sharpness of onions.
- 1 tsp cooking/kosher salt: Ensures the flavors meld perfectly in the dressing.
How to Make Italian Orzo Salad with Crispy Salami and Cherry Tomatoes Recipe
Step 1: Cook the Orzo to Perfection
Start by bringing a large pot of salted water to a rolling boil. Add the orzo and cook it according to the package directions, usually about 10 minutes, until tender yet al dente. Drain the pasta and rinse under cold water to stop the cooking. Give it a good shake to remove excess water, then transfer to a large bowl and toss with a bit of olive oil to keep the orzo silky and prevent clumping. It’s this base that soaks up the bold flavors of the salad later, so getting the texture right is key.
Step 2: Whisk Up the Zesty Dressing
Combine the red wine vinegar, crushed garlic, dried basil, oregano, chili flakes if using, sugar, salt, and olive oil in a jar or small bowl. Shake or whisk vigorously until everything is emulsified and well blended. This dressing is where the magic happens—it’s tangy, savory, and slightly sweet, perfectly complementing the hearty orzo and crispy salami.
Step 3: Crisp the Salami
Place your chopped salami in a cold non-stick pan with no added oil. Turn the heat to medium-high and let the salami cook in its own rendered fat. Stir often and let it become bubbling and golden brown, about 3 to 5 minutes. Once crispy, drain the salami on paper towels—remember, it will crisp up even more as it cools. These crispy bites add irresistible texture and richness to the salad.
Step 4: Combine and Toss Everything Together
Set aside one-third of the crispy salami to sprinkle on top later for an eye-catching garnish. Into the bowl with the cooled orzo, add the cherry tomatoes, kalamata olives, capsicum, red onion, baby rocket, shredded Colby cheese, and most of the salami. Pour the dressing generously over the salad and toss everything until every bite is bursting with flavor. You’ll notice how the colors and textures come alive with each toss.
Step 5: Serve and Enjoy
Tumble your salad into a serving bowl and scatter the remaining crispy salami over the top. This dish really shines when served at room temperature, allowing all the flavors to meld beautifully without the chill dulling the taste. Dig in with a spoon and savor the delightful combination of creamy pasta, bright veggies, and savory, crispy salami in every bite.
How to Serve Italian Orzo Salad with Crispy Salami and Cherry Tomatoes Recipe
Garnishes
Sprinkle a handful of fresh basil leaves or torn parsley over the salad just before serving for an extra layer of herbal brightness. A dusting of freshly cracked black pepper or some shaved Parmesan can also elevate the salad’s flavor and presentation.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a balanced meal, or you can serve it alongside a crusty baguette or garlic bread to soak up the delicious juices. It also makes a fantastic addition to any Italian-inspired spread or summer picnic.
Creative Ways to Present
Try layering this salad in individual glass jars for an elegant, grab-and-go presentation at parties or gatherings. Alternatively, hollow out colorful bell peppers and fill them with the orzo salad for edible bowls that look as good as they taste.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Orzo Salad with Crispy Salami and Cherry Tomatoes Recipe keeps beautifully in an airtight container in the fridge for up to three days. The flavors tend to deepen, but it’s best enjoyed before the arugula wilts too much.
Freezing
This salad is not ideal for freezing due to the fresh vegetables and salad greens, which lose their crispness. For best results, prepare only what you plan to enjoy within a few days.
Reheating
If you prefer your salad slightly warmed, you can gently reheat leftovers in the microwave for 20 to 30 seconds. Avoid heating too long to preserve the texture of the fresh veggies and crispy salami bits.
FAQs
Can I use another type of pasta instead of orzo?
Absolutely! While orzo is traditional and visually appealing, small pasta shapes like couscous or small shells can work well. Just keep in mind that the salad may have a slightly different texture.
What can I substitute for salami if I want a vegetarian version?
To keep that satisfying crunch and flavor, try using roasted chickpeas or crispy tofu cubes seasoned with smoked paprika and garlic. They bring a delightful texture without meat.
Is it okay to make this salad ahead of time?
Yes, you can prepare this salad a few hours in advance and refrigerate it. Just add the arugula right before serving to keep it fresh and avoid wilting.
How spicy is the salad with the red chili flakes?
The red chili flakes add a gentle warmth without overpowering the other flavors. If you’re sensitive to spice, you can leave them out or add just a pinch for a subtle kick.
Can I use fresh herbs instead of dried?
Definitely! Fresh basil and oregano can brighten the salad even more. Use about three times the amount of fresh herbs as dried since they’re less concentrated.
Final Thoughts
This Italian Orzo Salad with Crispy Salami and Cherry Tomatoes Recipe truly captures the joy of fresh, vibrant ingredients combined with the irresistible crunch and savory richness of crispy salami. It’s an easy-to-make crowd-pleaser that’s as stunning on the table as it is tasty on the plate. I can’t wait for you to try it, share it, and make it a staple in your recipe collection just like it has become in mine!
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Italian Orzo Salad with Crispy Salami and Cherry Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Description
This vibrant Italian Orzo Salad (Risoni) features perfectly cooked pasta tossed with fresh vegetables, tangy olives, shredded colby cheese, and a flavorful homemade dressing. Crispy, golden salami bits add a delightful crunch and savory punch, making this salad a satisfying dish ideal for lunch or a light dinner. Best served at room temperature to fully enjoy the blend of flavors.
Ingredients
Orzo and Cooking
- 250g / 8oz risoni / orzo pasta (about 1 1/4 cups)
- 2 tsp salt (for cooking pasta)
- 2 tsp extra virgin olive oil
Salami
- 250g / 8oz salami slices, chopped into 1.25 cm (1/2″) squares
Salad Components
- 1 cup sliced kalamata olives (from one 220g / 7oz jar, or substitute with other olives or briny items)
- 2 tightly packed cups baby rocket / arugula, torn by hand
- 400g / 14oz cherry tomatoes, quartered (about 2 1/2 cups)
- 1 large green capsicum, cut into 1.25 cm (1/2″) squares
- 1/2 red onion, finely diced
- 1 1/2 cups tightly packed colby cheese, shredded into short strands
Dressing
- 1/3 cup extra virgin olive oil
- 3 tbsp red wine vinegar (or substitute with white wine vinegar or apple cider vinegar)
- 1 garlic clove, crushed or grated
- 1 tsp dried basil
- 1/4 tsp red chili flakes (optional)
- 1 tsp dried oregano
- 1/2 tsp sugar
- 1 tsp cooking or kosher salt
Instructions
- Cook pasta: Bring a large pot of water to a boil. Add 2 teaspoons of salt and the orzo pasta. Cook according to packet directions, usually about 10 minutes, until al dente. Drain the pasta in a colander and rinse under cold water to stop the cooking process. Shake off excess water and transfer the orzo to a large bowl. Toss with 2 teaspoons of extra virgin olive oil to prevent sticking, then set aside to cool.
- Make dressing: In a jar, combine 1/3 cup extra virgin olive oil, 3 tablespoons red wine vinegar, crushed garlic clove, 1 teaspoon dried basil, 1/4 teaspoon red chili flakes (if using), 1 teaspoon dried oregano, 1/2 teaspoon sugar, and 1 teaspoon cooking or kosher salt. Secure the lid and shake well until all ingredients are emulsified and well mixed.
- Prepare crispy salami: Place the chopped salami in a cold large non-stick pan without any oil. Turn the heat to medium-high. As the pan warms, the salami’s fat will melt, allowing it to cook in its own fat. Cook for 3 to 5 minutes, stirring regularly, until the salami pieces turn light golden and crispy. Remove from the pan and drain on paper towels. The salami will crisp further as it cools. Set aside one-third of the salami pieces for topping later.
- Toss salad: Add the sliced kalamata olives, baby rocket, quartered cherry tomatoes, diced green capsicum, finely diced red onion, shredded colby cheese, and the remaining two-thirds of the crispy salami to the bowl with the cooled orzo. Pour over the prepared dressing and toss thoroughly to combine all ingredients evenly and coat them in the dressing.
- Serve: Transfer the salad to a serving bowl. Sprinkle the reserved crispy salami bits evenly on top for extra crunch and flavor. Divide the salad between bowls and enjoy with a spoon. For best flavor, serve at room temperature rather than chilled to allow the flavors to shine.
Notes
- Use good quality extra virgin olive oil for the best flavor in the dressing and to toss the orzo.
- Chilling the pasta salad is not recommended as it may dull the flavors; serving at room temperature brings out the best taste.
- The crispy salami cooked in its own fat eliminates the need for additional oil and adds a savory crunch.
- Feel free to substitute olives with other briny ingredients like capers or sun-dried tomatoes for variation.
- Colby cheese adds a mild creamy texture; you can substitute with mild cheddar if preferred.
