Italian Orzo Salad (Risoni) with Crispy Salami Bits

Step 1

Cook pasta - Bring a large pot of water to the boil. Add salt and risoni/orzo, then cook per packet directions (usually ~10 minutes). Drain in colander, rinse, shake off excess water well. Transfer to large bowl. Toss with the olive oil then let cool.

Step 2

Dressing - Shake in a jar.

Step 3

Crispy salami - Put salami in cold large non-stick pan, with no oil. Turn onto medium high - as the pan heats up, the fat will melt so it cooks in its own fat. Cook for 3 - 5 minutes, stirring regularly, until light golden. Drain on paper towels. It will crisp as it cools.

Step 4

Toss - Set aside 1/3 of the salami for topping. Put all remaining salad ingredients in with the risoni. Toss. Pour over dressing. Toss, toss, toss!

Step 5

Serve! Tumble into serving bowl. Sprinkle with remaining salami. Divide between bowls. Eat with spoon! Best eaten at room temp, not fridge cold (can taste flavours better).