Introduction
This vibrant and hearty salad combines the delightful flavors of crispy salami, tender risoni pasta, and a medley of fresh vegetables, all brought together with a zesty Italian dressing. It’s perfect for a light lunch, a potluck gathering, or a side dish at dinner. With a variety of textures and tastes, this salad is sure to please any palate.
Ingredients
Pasta:
– 250g (8 oz) risoni (orzo) pasta (approximately 1¼ cups)
– 2 teaspoons salt (for cooking pasta)
– 2 teaspoons extra virgin olive oil
Salad Add-ins:
– 250g (8 oz) salami slices, chopped into 1.25 cm (½ inch) squares
– 1 cup sliced kalamata olives (from a 220g/7 oz jar)
– 2 tightly packed cups baby rocket (arugula), torn by hand
– 400g (14 oz) cherry tomatoes, quartered (about 2½ cups)
– 1 large green capsicum (bell pepper), cut into 1.25 cm (½ inch) squares
– ½ red onion, finely diced
– 1½ cups (tightly packed) colby cheese, shredded into short strands
Italian Dressing:
– ⅓ cup extra virgin olive oil
– 3 tablespoons red wine vinegar (or white wine vinegar; substitute apple cider vinegar)
– 1 garlic clove, crushed using a garlic press or grated using a microplane
– 1 teaspoon dried basil
– ¼ teaspoon red chili flakes (optional)
– 1 teaspoon dried oregano
– ½ teaspoon sugar
– 1 teaspoon cooking/kosher salt
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Yield
Serves 6
Instructions
1. **Cook Pasta:**
– Bring a large pot of water to a boil. Add 2 teaspoons of salt and the risoni (orzo) pasta. Cook according to the package directions (usually about 10 minutes) until tender. Drain the pasta in a colander, rinse under cold water, and shake off excess water. Transfer the pasta to a large bowl, toss with 2 teaspoons of extra virgin olive oil to prevent sticking, and let it cool.
2. **Prepare Dressing:**
– In a jar, combine ⅓ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 crushed garlic clove, 1 teaspoon dried basil, ¼ teaspoon red chili flakes (if using), 1 teaspoon dried oregano, ½ teaspoon sugar, and 1 teaspoon cooking/kosher salt. Shake well until the ingredients are thoroughly mixed.
3. **Crisp Salami:**
– Place the chopped salami pieces in a cold, large non-stick pan without adding oil. Turn the heat to medium-high. As the pan heats, the salami will release its own fat. Cook for 3 to 5 minutes, stirring regularly, until the salami becomes light golden and crispy. Remove the salami from the pan and drain on paper towels. It will become crispier as it cools.
4. **Assemble Salad:**
– Set aside one-third of the crispy salami for topping. To the cooled pasta, add the remaining crispy salami, sliced kalamata olives, torn baby rocket (arugula), quartered cherry tomatoes, diced green capsicum (bell pepper), finely diced red onion, and shredded colby cheese. Toss all the ingredients together to combine.
5. **Dress Salad:**
– Pour the prepared Italian dressing over the salad. Toss thoroughly to ensure all ingredients are evenly coated with the dressing.
6. **Serve:**
– Transfer the salad to a serving bowl. Sprinkle the reserved crispy salami pieces on top. Serve at room temperature for optimal flavor.
Notes
– **Substitutions:**
– If risoni (orzo) is unavailable, substitute with other small pasta shapes, cooked rice, or quinoa.
– For a vegetarian version, replace salami with roughly chopped pistachios, pine nuts, sunflower seeds, or pepitas.
– Other leafy greens like spinach can replace rocket (arugula).
– Red or yellow capsicum (bell pepper) can be used instead of green.
– Substitute colby cheese with cheddar, Monterey Jack, pepper jack, gruyere, or Swiss cheese.
– **Storage:**
– The salad keeps well for 2 to 3 days in the refrigerator. If making ahead, store components separately and combine just before serving to maintain freshness and crispiness.
– **Serving Suggestion:**
– For the best taste, serve the salad at room temperature rather than chilled.
Detailed Directions and Instructions
Cook Pasta:
– Bring a large pot of water to a boil.
– Add 2 teaspoons of salt and the risoni (orzo) pasta.
– Cook according to the package directions (usually about 10 minutes) until tender.
– Drain the pasta in a colander, rinse under cold water, and shake off excess water.
– Transfer the pasta to a large bowl, toss with 2 teaspoons of extra virgin olive oil to prevent sticking, and let it cool.
Prepare Dressing:
– In a jar, combine ⅓ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 crushed garlic clove, 1 teaspoon dried basil, ¼ teaspoon red chili flakes (if using), 1 teaspoon dried oregano, ½ teaspoon sugar, and 1 teaspoon cooking/kosher salt.
– Shake well until the ingredients are thoroughly mixed.
Crisp Salami:
– Place the chopped salami pieces in a cold, large non-stick pan without adding oil.
– Turn the heat to medium-high. As the pan heats, the salami will release its own fat.
– Cook for 3 to 5 minutes, stirring regularly, until the salami becomes light golden and crispy.
– Remove the salami from the pan and drain on paper towels. It will become crispier as it cools.
Assemble Salad:
– Set aside one-third of the crispy salami for topping.
– To the cooled pasta, add the remaining crispy salami, sliced kalamata olives, torn baby rocket (arugula), quartered cherry tomatoes, diced green capsicum (bell pepper), finely diced red onion, and shredded colby cheese.
– Toss all the ingredients together to combine.
Dress Salad:
– Pour the prepared Italian dressing over the salad.
– Toss thoroughly to ensure all ingredients are evenly coated with the dressing.
Serve:
– Transfer the salad to a serving bowl.
– Sprinkle the reserved crispy salami pieces on top.
– Serve at room temperature for optimal flavor.
Notes
Substitutions:
– If risoni (orzo) is unavailable, substitute with other small pasta shapes, cooked rice, or quinoa.
– For a vegetarian version, replace salami with roughly chopped pistachios, pine nuts, sunflower seeds, or pepitas.
– Other leafy greens like spinach can replace rocket (arugula).
– Red or yellow capsicum (bell pepper) can be used instead of green.
– Substitute colby cheese with cheddar, Monterey Jack, pepper jack, gruyere, or Swiss cheese.
Storage:
– The salad keeps well for 2 to 3 days in the refrigerator.
– If making ahead, store components separately and combine just before serving to maintain freshness and crispiness.
Serving Suggestion:
– For the best taste, serve the salad at room temperature rather than chilled.
Cook techniques
Cook Pasta
Bring a large pot of water to a boil. Add salt and the risoni (orzo) pasta. Cook according to package directions until tender, then drain and rinse under cold water to stop the cooking process. Toss with olive oil to prevent sticking.
Prepare Dressing
In a jar, combine olive oil, vinegar, crushed garlic, dried herbs, optional chili flakes, sugar, and salt. Shake well until combined.
Crisp Salami
Place chopped salami in a cold non-stick pan and heat to medium-high. Cook until golden and crispy, stirring regularly. Drain on paper towels.
Assemble Salad
Combine cooled pasta with crispy salami, olives, rocket, tomatoes, capsicum, red onion, and cheese in a large bowl. Toss to mix thoroughly.
Dress Salad
Pour the prepared dressing over the salad and toss to coat all ingredients evenly.
Serve
Transfer to a serving bowl and sprinkle with reserved salami. Serve at room temperature.
FAQ
Can I substitute risoni pasta?
Yes, you can use other small pasta shapes, cooked rice, or quinoa instead.
How can I make this salad vegetarian?
Replace salami with roughly chopped nuts or seeds, such as pistachios, pine nuts, or pepitas.
What leafy greens can I use instead of rocket?
You can substitute with other greens like spinach or mixed salad leaves.
How long can I store the salad?
The salad stays fresh for 2 to 3 days in the refrigerator.
What is the best way to serve this salad?
For optimal flavor, serve the salad at room temperature rather than chilled.
Conclusion
This delightful pasta salad combines the vibrant flavors of fresh vegetables, crispy salami, and a zesty Italian dressing, making it a perfect dish for gatherings or as a refreshing meal. Its versatility allows for various substitutions and additions, accommodating different dietary preferences while ensuring a delicious experience. Enjoy this dish at room temperature for the best taste, and savor every bite of its robust flavors.
More recipes suggestions and combination
Pasta Variations
Try substituting risoni with other small pasta shapes like farfalle or fusilli, and mix in cooked quinoa or couscous for a different texture.
Vegetarian Twist
Replace salami with diced roasted vegetables, marinated tofu, or a mix of nuts and seeds to create a hearty vegetarian salad.
Seasonal Ingredients
Incorporate seasonal veggies like zucchini, asparagus, or corn for added freshness and variety.
Cheese Alternatives
Use feta, goat cheese, or mozzarella balls instead of colby cheese to change the creaminess and flavor profile.
Herb Infusions
Experiment with fresh herbs like basil, parsley, or cilantro to elevate the aroma and taste of the salad.
Spicy Kick
Add chopped jalapeños or a splash of hot sauce to the dressing for an extra spicy kick.
Fruit Additions
Incorporate fruits like diced avocados, roasted red peppers, or even segments of citrus fruits for a sweet and tangy contrast.
