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Fiera's Orzo Muffaletta Salad

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Recipe

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 servings

Prep

18 min

Cook

8 min

Ready

2⅓ hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
Dressing
¼ cup red wine vinegar
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½ cup olive oil, extra-virgin
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1 tablespoon lemon juice
fresh
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1 tablespoon garlic
minced
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½ teaspoon chili pepper flakes
red
*
1 x black pepper
freshly ground, to taste
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1 each carrots
peeled and finely diced
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3 ounces green olives
pitted, about 1/2 cup
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3 ounces black olives
pitted, about 1/2 cup
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½ cup artichoke hearts
marinated, diced
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½ cup celery
finely diced
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½ cup sweet red bell peppers
roasted, diced
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½ each red onion
minced
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Salad
3 cups orzo pasta
cooked
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1 cup feta cheese
crumbled
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10 each lettuce cups
Bibb
*
½ cup italian plum (roma) tomatoes
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Ingredients

Amount Measure Ingredient Features
Dressing
59 ml red wine vinegar
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118 ml olive oil, extra-virgin
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15 ml lemon juice
fresh
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15 ml garlic
minced
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2.5 ml chili pepper flakes
red
*
1 x black pepper
freshly ground, to taste
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1 each carrots
peeled and finely diced
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86.7 ml/g green olives
pitted, about 1/2 cup
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86.7 ml/g black olives
pitted, about 1/2 cup
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118 ml artichoke hearts
marinated, diced
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118 ml celery
finely diced
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118 ml sweet red bell peppers
roasted, diced
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0.5 each red onion
minced
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Salad
7.1E+2 ml orzo pasta
cooked
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237 ml feta cheese
crumbled
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1E+1 each lettuce cups
Bibb
*
118 ml italian plum (roma) tomatoes
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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)



* not incl. in nutrient facts Arrow up button

Comments


anonymous

yum!!!!

Brenda United States

This is Guy Fieri's recipe. Why do people post recipes that aren't there own without giving credit? shame on you.

John Galt   

Why does Pinterest copy, manipulate and re-published copyrighted photographs? Why does Facebook violate their users privacy (repeatedly)? For that matter why does Google scrape, scan and re-publish others work?

Unlike creative work such as photographs and personal information (which are explicitly protected) recipes are meant to be shared, tweaked, improved and re-shared IMHO. As a chef it would be nice to receive credit but it's certainly not expected or required.

 

 

Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 28486% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 637mg 27%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 9g
Vitamin A 50% Vitamin C 36%
Calcium 16% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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