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Orzo Salad with Provolone, Capicola & Mortadella Recipe


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     Orzo Salad with Provolone, Capicola & Mortadella

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4-6

1 1/4 cups orzo
salt and pepper to taste
6 Tbsp EVOO, plus extra for drizzling
1/4 c red wine vinegar
2 garlic cloves, minced
2 oz (2 cups) baby argula, chopped
2 oz thinly sliced provolone cheese, cut into 1/2 inch pieces
4 oz thinly sliced hot capicola, cut into 1/2 inch pieces
4 oz thinly sliced mortadella, cut into 1/2 inch pieces
1/2 c pepperoncini, drained, stemmed and sliced thin
1/2 c fresh basil chopped

Bring 2 quarts water to boil in large saucepan. Add orzo and 1 1/2 tsp salt and cook, stirring often, until al dente. Drain orzo and transfer to a rimmed baking sheet. (I used a bowl.) Toss with 1 Tbsp oil and let cool completely, about 15 minutes.
Combine vinegar, garlic, 1/2 tsp salt and 1/2 tsp pepper in large bowl. Slowly whisk in remaining 5 Tbsp oil until emulsified. Add argula, provolone, capicola, mortadella, pepperoncini, basil and cooled orzo to dressing and toss to thoroughly combine. Season with salt and pepper, if necessary.
Let salad sit at room temperature for 30 minutes to allow flavors to meld. Serve, drizzled with extra oil. (Can be refrigerated for up to 2 days.)

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