1 cup orzo, which you will want to cook ahead of time: in a pot of boiling salted water, add the cup of orzo, reduce heat to medium simmer, cook about 8-10 minutes until done but still firm, and drain
2 cups grape tomatoes, halved lengthwise
1 cup Kalamata or other olives, halved lengthwise
6 scallions, thinly sliced
1 cup shredded parmesan, romano, or asiago cheese
1 small cucumber, quartered lengthwise and then diced
½ cup fresh basil leaves, julienned
2 cups diced salami, cooked sliced Italian sausage (such as a Reggiano), or shredded roasted chicken
1 16 oz. can artichoke hearts, drained, and quartered
½ cup sliced pepperoncini
For the dressing:
1/3 cup red wine or balsamic vinegar
2/3 cup olive oil
3 cloves garlic, peeled and crushed
Salt and pepper to taste
1 tsp red pepper flakes
Whisk together the salad dressing ingredients and then toss the salad ingredients and serve.