This is an easy, bright, tangy salad I’ve been making for a few years– you can tell, because the photos below are from an older blog, and on a very old kitchen table :-)
But the recipe remains awesome and true to the food ideals I hold dear: namely, that you can make a pretty good meal with the random crap you have in your fridge and pantry.
Orzo is a pasta shape– it’s not a rice– that doesn’t get as much play as it deserves. I use it mostly as noodles in soup, and as a base for a heavy, hearty salad that works hot or cold, and as a side or a main dish.
Each year, David grows Serrano chilis that are h-o-t-t, HOT, but they smell just absolutely heavenly. it’s a delightful, green scent that freshens up a room. but don’t get that chili too close to your eyes
.And when powers combine, they become a really delish orzo salad:
Boil your orzo in veggie broth for 10 minutes, or until al dente
Plop it into your serving bowl
Add one small can of sliced black olives (rinsed)
Add 15-20 cherry tomatoes- I usually slice mine in half so the juices leak out and make a sort of dressing
Add 1/2-1 cup of shredded basil leaves, and 2-3 stalks of green onions, cut 1/4″ thick. We only use the white + light green parts.
Cover with your favorite vinaigrette (we do red wine vinegar + grapeseed oil + Italian seasoning + a bit of sugar to taste)
Chill in the fridge until cold (or freezer if you’re impatient!)
Top with a bit of parmesean, if so desired.