Introduction
Salads are a delightful way to incorporate fresh ingredients into our meals, and this risoni orzo salad is no exception. With its combination of savory salami, crisp vegetables, and a tangy dressing, it offers a burst of flavors and textures. This easy-to-make dish is perfect for picnics, gatherings, or a light meal at home, satisfying your cravings while staying refreshing and nutritious.
Detailed Ingredients with measures
Cups
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
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Serves 4-6
This risoni salad is not only visually appealing but also packed with flavors that will surely please everyone at the table. Gather your ingredients, follow the simple steps, and enjoy a delicious homemade salad!
Detailed Directions and Instructions
Cook Pasta
Bring a large pot of water to a boil. Add 2 teaspoons of salt and 250g (1 1/4 cups) of risoni/orzo pasta. Cook according to the packet directions, usually for about 10 minutes. Once cooked, drain the pasta in a colander and rinse it briefly under cold water. Shake off any excess water, then transfer the pasta to a large bowl. Toss the pasta with 2 teaspoons of extra virgin olive oil to prevent sticking. Allow it to cool.
Prepare Dressing
In a jar, combine 1/3 cup of extra virgin olive oil, 3 tablespoons of red wine vinegar (or the substitute vinegar of your choice), 1 crushed garlic clove, 1 teaspoon of dried basil, 1/4 teaspoon of red chilli flakes (if using), 1 teaspoon of dried oregano, 1/2 teaspoon of sugar, and 1 teaspoon of cooking or kosher salt. Secure the lid and shake well until all ingredients are combined.
Crispy Salami
Place 250g of chopped salami in a cold, large non-stick pan without any oil. Turn the heat to medium-high. As the pan heats, the salami will begin to render its fat. Cook for 3 to 5 minutes, stirring regularly, until the salami achieves a light golden color. Remove the crispy salami from the pan and drain it on paper towels, where it will continue to crisp as it cools.
Toss Salad Ingredients
Set aside one-third of the crispy salami for topping. In the bowl with the cooled risoni, add the remaining salad ingredients: 1 cup of sliced kalamata olives, 2 tightly packed cups of torn baby rocket/arugula, 400g of quartered cherry tomatoes, 1 large green capsicum cut into 1.25 cm squares, 1/2 finely diced red onion, and 1 1/2 cups of shredded colby cheese. Toss all the ingredients together gently to combine.
Add Dressing
Pour the prepared dressing over the salad mixture. Toss again thoroughly to ensure all ingredients are well coated with the dressing.
Serve
Transfer the salad to a serving bowl. Sprinkle the reserved crispy salami on top. Divide the salad among bowls and enjoy eating it with a spoon. The salad is best enjoyed at room temperature to fully appreciate the flavors.
Notes
Note 1
Risoni/orzo pasta can usually be found in the pasta section of grocery stores. It has a rice-like shape, making it a great choice for salads.
Note 2
Feel free to adjust the salad add-ins according to your preference. Other meats, cheeses, and vegetables can also complement the dish well.
Note 4
Kalamata olives add a rich, briny flavor to the salad. You can substitute with other types of olives or pickled vegetables as desired.
Note 5
Colby cheese provides a mild flavor and creamy texture. You can replace it with other cheese varieties for different taste profiles.
Cook techniques
Cooking Pasta
Bring a large pot of water to a rolling boil. Add salt and the risoni/orzo pasta. Cook the pasta according to the package directions, typically around 10 minutes. Once cooked, drain in a colander and rinse under cold water to stop the cooking process. Shake off excess water and transfer to a large bowl. Toss with olive oil to prevent sticking and allow it to cool down.
Preparing the Dressing
Combine all dressing ingredients in a jar with a tight lid. This includes extra virgin olive oil, red wine vinegar, crushed garlic, dried basil, red chili flakes (if using), dried oregano, sugar, and cooking/kosher salt. Seal the jar securely and shake vigorously until all ingredients are well mixed and emulsified.
Crispy Salami
To make crispy salami, place chopped salami in a cold non-stick pan without any additional oil. Turn the heat to medium-high. As the pan heats, the fat from the salami will render. Cook the salami for 3 to 5 minutes, stirring regularly until it becomes light golden and crispy. Once done, drain on paper towels to absorb excess fat. It will continue to crisp as it cools.
Tossing the Salad
Set aside a third of the crispy salami for topping the salad later. In the bowl with the cooled risoni, add the remaining salad ingredients, including olives, baby rocket, cherry tomatoes, green capsicum, red onion, and shredded colby cheese. Toss everything together. Pour the prepared dressing over the salad and toss vigorously to ensure even distribution of flavors.
Serving the Salad
Transfer the salad mixture into a serving bowl. Sprinkle the reserved crisp salami on top for garnish. Divide the salad into individual bowls and enjoy with a spoon. It is best served at room temperature to allow the flavors to shine through.
FAQ
Can I use a different type of pasta instead of risoni/orzo?
Yes, you can substitute risoni/orzo with other small pasta shapes, although the cooking time may vary.
What can I use instead of salami?
You can substitute salami with other cured meats like pepperoni, prosciutto, or even a vegetarian option such as tofu or chickpeas.
How do I store leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. It’s best consumed at room temperature, so consider letting it sit out for a bit before eating.
Can I add other vegetables to the salad?
Absolutely! You can include other vegetables like cucumbers, bell peppers, or zucchini according to your taste preferences.
Is this salad suitable for meal prep?
Yes, this salad is great for meal prep. Just keep the dressing separate until you’re ready to serve to maintain freshness.
Conclusion
This risoni salad combines a delightful mix of flavors and textures, making it a perfect dish for any occasion. The salami brings a crispy richness, while the fresh vegetables and arugula add a vibrant crunch. Topped with a homemade Italian dressing, this salad is great served at room temperature, ensuring that all the flavors shine through.
More recipes suggestions and combination
Mediterranean Chickpea Salad
Combine canned chickpeas, diced cucumbers, cherry tomatoes, red onion, and feta cheese with a lemon-olive oil dressing.
Pasta Primavera
Use your favorite pasta and toss it with sautéed seasonal vegetables such as zucchini, bell peppers, and asparagus, finished with garlic and olive oil.
Tortellini Caprese Salad
Mix cheese tortellini with fresh mozzarella, tomatoes, basil, and a drizzle of balsamic glaze for a refreshing salad.
Quinoa Greek Salad
Combine cooked quinoa with diced bell peppers, red onion, Kalamata olives, cherry tomatoes, and crumbled feta cheese, dressed with olive oil and lemon juice.
Roasted Vegetable Couscous
Toss roasted seasonal vegetables with couscous, parsley, and a squeeze of lemon for a warm side dish.
Spicy Tuna Pasta Salad
Mix cooked pasta with canned tuna, diced celery, red onion, and a spicy mayo dressing for a zesty twist on a classic salad.
