1 large green onion stem finely chopped, or 1 eschallot (US: shallot ie the baby onions), or 1/2 a white onion. Red onion – Substitute with something similar for oniony freshness. Oh, and you don’t HAVE to use green capsicum! □ Yellow or red will be fine too…. But other leafy greens will work fine, chop into small(ish) pieces.Ĭapsicum/bell peppers – For crunch! Cucumbers would make a great sub. Rocket/arugula – My leafy greens of choice for ease of use (grab handfuls and rip into smaller pieces) and also because it holds up best in leftovers. Scoop out watery middle then dice the flesh. However, you can use 3 large tomatoes instead. Tomato – I like using cherry tomatoes because they hold up better if keeping this for a few days. And if you prefer no meat, add a handful of roughly chopped pistachios, pine nuts, or sunflower or pepitas. Substitutes – As noted above, anything fryable that goes crispy will work great as a substitute. Salami – I use the deli pre-sliced rounds because I’m lazy and it means less chopping for me because the job is half done. But there’s lots of alternatives – go wild with salad add-ins of your choice! Even the crispy salami bits, as much as I harp on and on about them, can be substituted with bacon, ham, prosciutto, or anything else that’s crispy/salty. The add-ins for this recipe are inspired by everybody’s favourite Mega Italian Salad. Other little pasta will work too – like ditalini, the really small macaroni or the novelty shapes for kids (dinosaurs! alphabet!). Substitute with cooked rice of choice (use 1 1/2 cups uncooked rice) – white, brown, basmati, jasmine – or quinoa ( directions here). Risoni / orzoįind risoni /orzo in the pasta aisle, usually sold in small boxes. This is a big orzo / risoni salad filled with a medley of fresh vegetables, a handful of cheese, then tossed with an Italian dressing and the crispy salami bits. Here in Australia, it’s labelled risoni in the mainstream grocery stores but in speciality grocers and Italian stores, I’ve also seen it labelled as orzo. And risoni is not made from barley, it’s made from flour like normal pasta! But risoni is actually the correct name used in Italy because orzo means barley in Italian. My pantry is never without multiple boxes! Called risoni here in Australia and orzo in most of the rest of the world (UK, US, Canada). The little rice shaped pasta bits of pasta are a firm favourite. The crispy salami bits was the clincher! Just briefly – orzo vs risoni Multiple iterations later – “mm, I mean, it’s fine but it’s just pretty ordinary, ya know?” – I arrived at today’s version. I wanted big, I wanted statement, and I wanted something different to the usual “just add an Italian dressing and then you can call it an Italian pasta salad”. I had a vision of a pasta salad version of my Mega Italian Salad. A familiar state I find myself in pursuit of this (delicious!) life I have chosen sharing recipes with the world. OK, truthfully, I hadn’t either until I started down this “I want to make an interesting pasta salad!” warpath. Wait – what do you mean you’ve never fried up salami before?!! Literally just chopped up salami, fried in a pan until crisp. Meet the star player in today’s line up – crispy salami. A new big, bold, statement pasta salad to fall in love with! The crispy salami bits! Risoni /orzo salad, filled with an unapologetically generous amount of your new favourite garnish – crispy salami bits! There’s a good stack of bright fresh vegetables in here too, all tossed up in a tasty Italian Dressing.
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