Orzo Antipasto Salad

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.

Orzo-Antipasto Salad

Orzo Antipasto Salad

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