I love orzo. It’s such a hybrid – it looks like it wants to be rice, but it’s got the taste and texture of pasta, and because of its small shape it’s perfect in side dishes and salads. This dish that I’m about to share with you is my favorite orzo dish. There’s really nothing not to love about it – it has lots of highly flavored elements that manage to not compete with each other, a couple of highly nutritious veggies, and a wonderfully textured sauce that tastes rich and creamy without actually being either of those things.
This recipe also has the bonus factor of minimal stove use, which is key in the summer. You use a stove but it’s much more about mixing things together at the end than it is about simmering for hours. I love taking this dish to dinner parties because people tend to expect a typical pasta salad dish – made with mayonnaise and flat-tasting – until they actually try it and realize how much complex and fresh tasting it is than what they were expecting. So give it a try and let it change your ideas of a pasta salad.
Orzo with cherry tomatoes, capers, and lemon
Adapted from The New Mayo Clinic Cookbook