Orzo Salad with Provolone, Capicola, and Mortadella

Name: Orzo Salad with Provolone, Capicola, and Mortadella
Yield: Serves 4 to 6
Ingredients: 1 1/4 cups (8 ounces), orzo; , Salt and pepper; 6 tablespoons, extra-virgin olive oil, plus extra for drizzling; 1/4 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; 1/2 cup, pepperoncini, drained, stemmed, and sliced thin; 1/2 cup, chopped fresh basil

4 comments

Appears in Cook's Country February/March 2016

We wanted to put the emphasis on salad, not pasta.

SERVES4 to 6

TIME50 minutes, plus 30 minutes sitting

Orzo Salad with Provolone, Capicola, and Mortadella

WHY THIS RECIPE WORKS

We quickly decided that orzo was our pasta of choice for this easy salad. Its small shape performs its supporting role perfectly, providing just enough bulk to make the salad satisfying but not so much that it becomes too filling. After all...

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