Risoni Orzo Salad with Crispy Salami BitsNagi
A bold, savory pasta salad featuring crispy salami bits, fresh vegetables, and a zesty Italian dressing. Perfect for lunchboxes or a light dinner, this salad brings flavor and texture in every bite.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 250 g Risoni or orzo pasta 1 ¼ cups
- 2 teaspoon Salt for cooking pasta
- 2 teaspoon Extra virgin olive oil
- 250 g Salami slices chopped into ½" squares
- 1 cup Sliced kalamata olives from a 220g jar
- 2 cups Baby rocket or arugula torn by hand, tightly packed
- 400 g Cherry tomatoes quartered
- 1 Large green capsicum cut into bite-sized pieces
- 0.5 Red onion finely diced
- 1.5 cups Colby cheese shredded into short strands, tightly packed
- ⅓ cup Extra virgin olive oil for dressing
- 3 tablespoon Red wine vinegar or white wine/apple cider vinegar
- 1 Garlic clove crushed
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.25 teaspoon Red chili flakes optional
- 0.5 teaspoon Sugar
- 1 teaspoon Kosher or cooking salt
Instructions
Instructions
- Cook pasta in boiling salted water until al dente, around 10 minutes. Drain and rinse with cold water. Toss with olive oil and set aside to cool.
- Heat olive oil in skillet and fry chopped salami for 4–5 minutes until crispy. Drain on paper towels.
- In a large bowl, combine cooled pasta, olives, rocket, cherry tomatoes, capsicum, red onion, and shredded cheese. Toss gently.
- Add crispy salami to the bowl and toss again to mix evenly.
- For the dressing, whisk olive oil, vinegar, crushed garlic, basil, oregano, chili flakes, sugar, and salt. Pour over salad and toss well to coat.
Notes
Best served at room temperature. Store leftovers in airtight container for up to 2–3 days. For crispier texture, keep dressing and salami separate until serving.