This is not your every-day pasta salad. It’s a surprising, unique combination of flavors that translates beautifully for many differing tastebuds across families and peer circles.
Serve it slightly chilled and:
—It’s perfect to pack up for a picnic, the beach, a plane-trip, your lunch at work
—It looks pretty, colorful and healthy served at a party
—It can be made ahead and in fact tastes better the next day….and the day after that!
2 cups orzo pasta
1 can chickpeas (make sure they are pre-shelled) drained
2 small, 1/2-pint containers of cherry tomatoes cut length-wise (mix red and yellow here for added color)
1 English hothouse cucumber left unpeeled and diced
1/2-cup roasted red peppers from a jar chopped coarsely
2/3-cup finely chopped dill
1/4-cup finely chopped parsley
1/2-cup olive oil
1 tsp. cumin
1/2-tsp white balsamic vinegar
1/2-tsp red wine vinegar
1/8-tsp rice wine vinegar
salt & pepper to taste
(The higher quality vinegars and olive oil you use, the better it will taste)
Cook orzo until tender. When done please rinse the orzo with cold water and drain it well. Mix with chickpeas, tomatoes, cucumbers, roasted red peppers, dill and parsley.
Prepare the dressing separately, whisking the olive oil, cumin, and three vinegars together. Add the dressing to the salad. Salt and pepper to taste.
Chill slightly, 1/2 hr-45 mins before serving.
*Note: For a little extra heat you can throw in chopped radish or a sprinkle of red pepper flakes, for extra tang you can add the whites of a green onion diced.