Cook pasta - Bring a large pot of water to the boil. Add salt and risoni/orzo, then cook per packet directions (usually ~10 minutes). Drain in colander, rinse, shake off excess water well. Transfer to large bowl. Toss with the olive oil then let cool.

Dressing - Shake in a jar.

Crispy salami - Put salami in cold large non-stick pan, with no oil. Turn onto medium high - as the pan heats up, the fat will melt so it cooks in its own fat. Cook for 3 - 5 minutes, stirring regularly, until light golden. Drain on paper towels. It will crisp as it cools.

Toss - Set aside 1/3 of the salami for topping. Put all remaining salad ingredients in with the risoni. Toss. Pour over dressing. Toss, toss, toss!

Serve! Tumble into serving bowl. Sprinkle with remaining salami. Divide between bowls. Eat with spoon! Best eaten at room temp, not fridge cold (can taste flavours better).