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

Main Courses
Pork
Pasta
Cheese
Vegetables
Make Ahead
Salads

By Ashley Moore ･ Appears in Cook's Country February/March 2016

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

SERVES 4 to 6

TIME 50 minutes, plus 30 minutes sitting

Orzo Salad with Provolone, Capicola, and Mortadella

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