Crispy Orzo Salad

This chopped antipasti salad has a twist that takes it to the next level: crunchy orzo!

Crispy Orzo Salad



Prep Time

15 minutes

Cook Time

4 minutes




Giada De Laurentiis

Image of Crispy Orzo Salad


    For The Dressing:

  • 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
  • For The Salad:

  • 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)
  • For The Pasta:

  • 1/2 cup olive oil
  • 1/2 cup par cooked orzo pasta*
  • 1/4 teaspoon kosher salt


  1. 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.
  2. 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.

2 reviews & comments

  • Author's avatar image
    Mary Elizabeth Guyton

    The Crispy Orzo Salad sounds delicious and I will try this wonderful recipe, Giadzy!😍❤️

  • Author's avatar image
    Peggy Stevens

    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!

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