Crispy orzo salad

Delight your taste buds with this vibrant and flavorful crispy orzo salad. A delightful mix of textures and flavors will leave you craving more.

Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons jarred green olive tapenade 
• 2 teaspoons white wine vinegar 
• 1 1/2 teaspoons dried oregano  
• 1/2 teaspoon Calabrian chili paste 
• 1/2 teaspoon kosher salt 
• 1 to 2 hearts of romaine lettuce, sliced thin
• 2 roasted red peppers, sliced into thin strips 
• 1 bulb fennel, shaved thin 
• One 6-ounce combo package of provolone and genoa salami, sliced thin 
• 1/2 cup olive oil
• 1/2 cup par-cooked orzo pasta (see Cook's Note) 
• 1/4 teaspoon kosher salt 

Instructions:

1. Prepare the dressing by mixing the olive oil, tapenade, vinegar, oregano, and chili paste in a large bowl. Season with salt.
2. Assemble the salad by combining chopped romaine, roasted red pepper, fennel, provolone, and salami with the prepared dressing. Mix well to ensure everything is coated.
3. Cook the pasta by heating olive oil in a medium skillet over medium-high heat. Once the oil is hot, add the partially cooked pasta and cook until it turns golden brown, approximately 4 minutes. Remove the pasta with a slotted spoon onto a paper towel-lined plate and season with salt. Sprinkle the crispy orzo on top of the salad before serving.

Summary:

• Calories: 2121 kcal
• Fat: 184 g
• Protein: 56 g
• Carbs: 69 g
• Potassium: 1583 mg
• Magnesium: 142 mg