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Giada's Crispy Orzo Salad

COOK TIME
8 mins
PREP TIME
15 mins
SERVINGS
4-6
RATE THIS RECIPE
(56)
Giada De Laurentiis' Sheet-Pan Eggplant Parmesan + Crispy Orzo Salad
Giada De Laurentiis' Sheet-Pan Eggplant Parmesan + Crispy Orzo SaladNathan Congleton / TODAY
COOK TIME
8 mins
PREP TIME
15 mins
SERVINGS
4-6
RATE THIS RECIPE
(56)

Ingredients

Dressing
  • 2 tablespoons jarred green olive tapenade
  • 1/2 teaspoon Calabrian chili paste
  • teaspoons dry oregano
  • 2 teaspoons white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • Salad
  • 1-2 hearts romaine lettuce, sliced thin
  • 2 roasted red peppers, sliced into thin strips
  • 3 ounces provolone, thinly sliced
  • 3 ounces Genoa salami, thinly sliced
  • 1 bulb fennel, thinly shaved
  • Pasta
  • 1/2 cup olive oil
  • 1/2 cup par-cooked orzo pasta
  • 1/4 teaspoon kosher salt
  • Chef notes

    This chopped antipasti salad has a twist that takes it to the next level: crunchy orzo! It is crispy, crunchy, refreshing and satisfying all at once. It makes for a filling lunch or a delicious side dish at a potluck.

    Technique tip: To par cook the pasta, bring a pot of boiling 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. Make sure the pasta is very well dried before frying to avoid the oil popping.

    Swap option: Try red wine vinegar instead of white wine and arugula instead of romaine.

    Preparation

    For the dressing:

    In a large bowl, whisk together the tapenade, chili paste, oregano, vinegar and olive oil. Season with salt to taste.

    For the salad:

    Add the chopped romaine, roasted red pepper, fennel, provolone and salami to the bowl with the dressing and 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.

    To serve:

    Sprinkle the crispy orzo over the top of the salad and serve.