I refrained from calling it “Mediterranean Orzo Salad” because some food bloggers seem to think that dried oregano immediately makes something Mediterranean. “Tangy Orzo Salad” lacked appeal. Then I thought – what almost rhymes with orzo? “Funzo Orzo Salad” seemed like… well, fun but you know, as much as I like getting cease and desist letters….
So… Eliza Doolittle it is.
Easily made vegetarian with a veggie stock instead of chicken. Easily made vegan by making a different dish. Love ya!
In a medium size pot, bring the 6 cups of liquid to a boil.
Add orzo and cook until al dente (lower the heat a smidge)
Meanwhile chop your veggies and herbs and set aside.
When cooked, drain orzo (but don't rinse). Transfer to a large bowl. Fluff with a fork to help cool the pasta a bit.
Add your vegetables and herbs and combine.
Put all the dressing ingredients in a mason jar, seal, and shake the daylights out of it. Don't forget the sealing part…
Pour over pasta salad and stir til completely combined.
Serve warm or cover and store in fridge for at least an hour.
Notes
In the video I soaked the red onions but in this dish I think I prefer them original strength. I exaggerated the prep time a little coz I ran out of fingers.
Music to cook by: Brother Jack McDuff “A Change Is Gonna Come”
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