Italian Orzo Salad with Crispy Salami Bits

Step 1: Bring a large pot of water to a boil. Add the salt and risoni or orzo, then cook according to the packet directions, usually about 10 minutes. Drain in a colander, rinse, and shake off the excess water well. Transfer to a large bowl, toss with the olive oil, and let cool.

Step 2: Shake the dressing ingredients together in a jar.

Step 3: Put the salami in a cold, large non-stick pan without oil. Turn the heat to medium-high. As the pan heats, the salami fat will melt and the salami will cook in its own fat. Cook for 3–5 minutes, stirring regularly, until light golden. Drain on paper towels; it will crisp as it cools.

Step 4: Set aside one-third of the salami for the topping. Add all the remaining salad ingredients to the orzo and toss. Pour over the dressing and toss thoroughly.

Step 5: Transfer the salad to a serving bowl and sprinkle with the reserved salami. Divide between bowls and eat with a spoon. It is best served at room temperature rather than fridge-cold, when the flavours are easier to taste.