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
Scale
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.
