Risoni/Orzo Salad with Crispy Salami Bits

recipetineats.com

Lauren Campbell

250g / 8oz risoni / orzo pasta - 1 ¼ cups (Note 1)

2 tsp salt , for cooking pasta

2 tsp extra virgin olive oil

subheading: SALAD ADD-INS (NOTE 2):

250g/ 8 oz salami slices , chopped into 1.25 cm / ½" 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 ½ cups)

1 large green capsicum , cut into 1.25cm / ½″ squares

½ red onion , finely diced

1 ½ cups (tightly packed) colby cheese , shredded into short strands (Note 5)

subheading: ITALIAN DRESSING:

⅓ 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

¼ tsp red chilli flakes (optional)

1 tsp dried oregano

½ tsp sugar

1 tsp cooking/kosher salt

Note: Ingredients may have been altered from the original.

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