Orzo is tiny, rice-shaped pasta that is like a blank canvas — you can add to it any myriad of flavors and other ingredients. Here it is tossed with fresh diced vegetables and a light dressing. The thin spaghetti adds great texture. It’s a welcome change from the heavy Yom Tov side-dish fare we’re accustomed to. What’s more, you can serve it room temperature. Thanks to my sister-in-law Nechama S. for this idea.
Cook orzo with pasta as per package instructions until tender. Drain, rinse, and set aside, covered. (This will keep it warm and easier to work with.)
Add all vegetables to cooked orzo.
Mix together all dressing ingredients and pour on top. Mix together well. Adjust seasonings to taste, including oil and lemon juice.
Tips:
To add a little zing to your orzo, add two tablespoons white wine to the cooking water.
Notes:
Orzo can be made a day in advance. Bring to room temperature before using. Chop all vegetables and refrigerate in resealable plastic bags. Store dressing separately. Toss all together before serving. Also, if orzo with pasta is not available, just add a few thin pieces of spaghetti or linguine broken up to your orzo before cooking.
Description:
Photography: Daniel Lailah
Food Styling: Amit Farber
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