For the dressing: Whisk together the olive oil, tapenade, vinegar, oregano and chili paste in a large bowl. Season with the salt.
For the salad: Add the chopped romaine, roasted red pepper, fennel, provolone and salami to the dressing. Toss well to coat.
For the pasta: Heat the olive oil in a medium skillet over medium-high heat. When the oil is hot, add the par-cooked pasta and fry until golden brown, about 4 minutes. Using a slotted spoon, remove to a paper towel-lined plate and season with the salt. Sprinkle the crispy orzo over the top of the salad and serve.
To par cook the pasta, bring a pot of water to a boil. Season well with salt. Add the pasta and cook for 4 minutes. Drain and spread on a paper towel-lined plate to dry completely. Dry very well.