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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