Fiera's Orzo Muffaletta Salad
A convoluted version of Muffaletta salad inspired the the New Orleans sandwich of the same name. Based on a recipe by that Guy on Food Network; a dressed up pasta salad that's packed with loads of punchy flavors and textures then served in Bibb lettuce cups.
Yield
6 servingsPrep
18 minCook
8 minReady
2⅓ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dressing | |||
| ¼ | cup |
red wine vinegar
|
|
| ½ | cup |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 1 | tablespoon |
garlic
minced |
|
| ½ | teaspoon |
chili pepper flakes
red |
* |
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | each |
carrots
peeled and finely diced |
|
| 3 | ounces |
green olives
pitted, about 1/2 cup |
|
| 3 | ounces |
black olives
pitted, about 1/2 cup |
|
| ½ | cup |
artichoke hearts
marinated, diced |
*
|
| ½ | cup |
celery
finely diced |
|
| ½ | cup |
sweet red bell peppers
roasted, diced |
|
| ½ | each |
red onion
minced |
|
| Salad | |||
| 3 | cups |
orzo pasta
cooked |
*
|
| 1 | cup |
feta cheese
crumbled |
|
| 10 | each |
lettuce cups
Bibb |
* |
| ½ | cup |
italian plum (roma) tomatoes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dressing | |||
| 59 | ml |
red wine vinegar
|
|
| 118 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
lemon juice
fresh |
|
| 15 | ml |
garlic
minced |
|
| 2.5 | ml |
chili pepper flakes
red |
* |
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | each |
carrots
peeled and finely diced |
|
| 86.7 | ml/g |
green olives
pitted, about 1/2 cup |
|
| 86.7 | ml/g |
black olives
pitted, about 1/2 cup |
|
| 118 | ml |
artichoke hearts
marinated, diced |
*
|
| 118 | ml |
celery
finely diced |
|
| 118 | ml |
sweet red bell peppers
roasted, diced |
|
| 0.5 | each |
red onion
minced |
|
| Salad | |||
| 7.1E+2 | ml |
orzo pasta
cooked |
*
|
| 237 | ml |
feta cheese
crumbled |
|
| 1E+1 | each |
lettuce cups
Bibb |
* |
| 118 | ml |
italian plum (roma) tomatoes
|
|
Directions
Add the red wine vinegar, olive oil, lemon juice, garlic, pepper flakes, black pepper, carrot, both olives, artichoke hearts, roasted red bell pepper, celery and red onion into a food processor.
Pulse until finely chopped but not pureed. The mixture should still retain some texture.
Transfer to a non-reactive bowl, cover with plastic wrap and refrigerate for 2 to 4 hours.
Cook and cool the orzo. Toss with the dressing, add feta, toss again.
Serve in lettuce cups and top with tomatoes as a garnish.
(PS Guy Fiera adds olive juice to the recipe however I found that adds so much salt that it makes it nearly inedible not to mention add nearly 20 points to you blood pressure, leave it out and your body will thank you and so will your health insurance company. There's plenty of salt in the olives, feta and marinated artichoke hearts to season everything well)
