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Crispy Orzo Salad
Servings
6
Prep Time
15 minutes
Cook Time
4 minutes
Ingredients
- 2 tablespoons jarred green olive tapenade
-
1/2 teaspoon Calabrian chili paste
-
1 1/2 teaspoon dry oregano
- 2 teaspoons white wine vinegar
-
2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1 - 2 hearts of romaine lettuce (sliced thin)
- 2 roasted red pepper (sliced into thin strips)
- 1 6 ounce combo package of provolone and genoa salami, sliced thin
- 1 fennel (shaved thin)
- 1/2 cup olive oil
- 1/2 cup par cooked orzo pasta*
- 1/4 teaspoon kosher salt
For The Dressing:
For The Salad:
For The Pasta:
Instructions
- In a large bowl, whisk together the tapenade, chili paste, oregano, vinegar and olive oil. Season with the salt. Add the chopped romaine, roasted red pepper, fennel, provolone and salami. Toss well to coat.
- Meanwhile, heat the olive oil in a medium skillet over medium high heat. when the oil is hot, add the parcooked 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.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 261
Amount/Serving
% Daily Value
- Carbs
- 12 grams
- Protein
- 3 grams
- Fat
- 24 grams
- Saturated Fat
- 3 grams
- Cholestrol
- 1 milligrams
- Sodium
- 303 milligrams
- Fiber
- 3 grams
- Sugar
- 3 grams
2 comments
Love Giada and her food! But there are no directions on how to par-cook the orzo; plus, the directions for any of Giada's recipes never print. Thanks!
The Crispy Orzo Salad sounds delicious and I will try this wonderful recipe, Giadzy!üòç‚ù§Ô∏è