Name: Sicilian Orzo Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 12 ounces orzo; 2 stalks celery, thinly sliced, plus 1/2 cup roughly chopped leaves; 3 tablespoons pine nuts; 1/3 cup extra-virgin olive oil, plus more for drizzling; 3 cloves garlic, thinly sliced; 1/4 cup roughly chopped pitted black olives, such as kalamata; 1/4 teaspoon red pepper flakes; 1 cup roughly chopped fresh parsley or mint (or a combination); 1 3.75-ounce can oil-packed sardines or one 5-ounce can oil-packed tuna (preferably Italian), drained and flaked; Freshly ground pepper; 1/2 cup grated ricotta salata cheese (2 ounces)

Directions

Bring a large pot of salted water to a boil. Add the orzo and cook as the label directs, adding the celery slices during the last 2 minutes. Reserve 1/2 cup cooking water, then drain. Set aside. Meanwhile, toast the pine nuts in a dry skillet over medium heat, stirring occasionally, until golden brown, 3 to 5 minutes.
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until lightly golden, about 3 minutes. Add the olives and red pepper flakes; stir to combine. Stir in the orzo and celery slices along with 1/4 cup of the reserved pasta cooking water. Cook, stirring, until the water is mostly absorbed and the pasta is coated, adding more pasta cooking water if needed, about 2 minutes. Stir in the celery leaves, herbs and sardines; season with salt and pepper. Drizzle each serving with olive oil and top with the toasted pine nuts and cheese.