Crispy Orzo Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 367
- Total Fat
- 32
- Saturated Fat
- 6
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 31
- Sodium
- 561
- Total: 40 min (includes drying time)
- Active: 20 min
Ingredients
Dressing:
2 tablespoons olive oil
2 tablespoons jarred green olive tapenade
2 teaspoons white wine vinegar
1 1/2 teaspoons dried oregano
1/2 teaspoon Calabrian chili paste
1/2 teaspoon kosher salt
Salad:
1 to 2 hearts of romaine lettuce, sliced thin
2 roasted red peppers, sliced into thin strips
1 bulb fennel, shaved thin
One 6-ounce combo package of provolone and genoa salami, sliced thin
Pasta:
1/2 cup olive oil
1/2 cup par-cooked orzo pasta (see Cook's Note)
1/4 teaspoon kosher salt
Directions
- 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.
Cook’s Note
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.