Sicilian Orzo Pasta Salad
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 639, total fat 31 G., saturated fats 5 G., proteins 21 G., carbohydrates 67 G., fiber 5 G., cholesterol 45 mg, sodium 316 mg, sugar 0 G.
Calories 639, total fat 31 G., saturated fats 5 G., proteins 21 G., carbohydrates 67 G., fiber 5 G., cholesterol 45 mg, sodium 316 mg, sugar 0 G.
Canned sardines in oil give this salad its vibrant and unique flavor. The fish are shredded and mixed with cooked orzo pasta with celery stalks, sliced black olives sautéed in garlic-red pepper oil, and fresh celery leaves. The finished salad is topped with grated salted ricotta (ricotta salata) and toasted pine nuts, which infuse the dish with their warm, rich flavor. This salad is quick to prepare and very filling, perfect for serving as a standalone dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g orzo pasta
- 2 stalks celery, thinly sliced + 1/2 cup coarsely chopped leaves
- 3 tablespoons of pine nuts
- 1/3 cup extra-virgin olive oil + extra for drizzling
- 3 cloves garlic, thinly sliced
- 1/4 cup coarsely chopped pitted black olives
- 1/4 tsp red pepper flakes
- 1 cup coarsely chopped fresh parsley or mint (or a mixture)
- 1 can (106g) canned sardines in oil or 1 can (142g) canned tuna in oil, patted dry and cut into pieces
- 0.5 tbsp. grated salted ricotta (55 g.)
We recommend
Recipes with similar ingredients: orzo pasta, tuna, ricotta cheese, olive, pine nuts, celery, mint
Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the orzo pasta and cook according to the package directions, adding the celery pieces 2 minutes before the end of cooking. Separately, set aside 0.5 cups of the pasta cooking water and discard the rest. Meanwhile, toast the pine nuts in a dry skillet over medium heat, stirring occasionally, until golden brown, 3-5 minutes.
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until lightly golden, about 3 minutes. Add the olives and red pepper; stir. Add the orzo and celery along with 1/4 cup of the pasta cooking water. Cook, stirring, until the cooking water is almost completely absorbed and the pasta is coated with the sauce, adding more cooking liquid if needed, about 2 minutes.
- Add celery leaves, herbs, and sardines, season with salt and pepper to taste. Drizzle each serving with olive oil and sprinkle with toasted pine nuts and grated cheese.
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