1-First Steps: Cooking the Pasta and Prepping: Cook the 1 3/4 cups uncooked orzo pasta according to package instructions in salted water, then drain and rinse with cold water to stop cooking and remove excess starch. While the pasta cooks, prepare the vinaigrette by mixing 1/4 cup red wine vinegar with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes if you’re adding heat.

2-First Steps: Cooking the Pasta and Prepping: This mixture ties everything together with a zesty kick. Once the pasta is cool, it’s ready for the rest of the ingredients.

3-Combining and Chilling: In a large bowl, combine the cooled orzo, 4 ounces chopped hard salami or its substitute, the drained 14-ounce can of artichoke hearts, 1/2 cup chopped roasted red bell pepper, 3/4 cup olive salad mix, 3/4 cup chopped red onion, and 1/3 cup crumbled feta cheese. Pour the vinaigrette over the mixture and toss thoroughly to coat all ingredients evenly.

4-Combining and Chilling: Optionally garnish with fresh parsley and pepperoncini for extra flavor. Chill the salad in the refrigerator for at least 12 hours to allow the flavors to blend, making it even better the next day.