ATK Orzo Salad with Provolone, Capicola, and Mortadella

Entrees

Cook Time: 50 minutes Servings: Serves 4 to 6 Source:

Ingredients

Gather Your Ingredients

1 ¼ cups (8 ounces) orzo

Salt and pepper

6 tablespoons extra-virgin olive oil, plus extra for drizzling

¼ cup red wine vinegar

2 garlic cloves, minced

2 ounces (2 cups) baby arugula, chopped

2 ounces thinly sliced provolone cheese, cut into 1/2-inch pieces

4 ounces thinly sliced hot capicola, cut into 1/2-inch pieces

4 ounces thinly sliced mortadella, cut into 1/2-inch pieces

½ cup pepperoncini, drained, stemmed, and sliced thin

½ cup chopped fresh basil

Directions

1. Bring 2 quarts water to boil in large saucepan. Add orzo and 1 1/2 teaspoons salt and cook, stirring often, until al dente. Drain orzo and transfer to rimmed baking sheet. Toss with 1 tablespoon oil and let cool completely, about 15 minutes.

2. Combine vinegar, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Slowly whisk in remaining 5 tablespoons oil until emulsified. Add arugula, provolone, capicola, mortadella, pepperoncini, basil, and cooled orzo to dressing and toss to thoroughly combine. Season with salt and pepper to taste.

3. Let salad sit at room temperature for 30 minutes to allow flavors to meld. Serve, drizzled with extra oil. (Salad can be refrigerated for up to 2 days.)

Nutrition

Calories: 2379 calories