Curried orzo salad with cashews and vegetables
Curry flavored orzo studded with cashews, golden raisins, crispy vegetables in a bright citrus vinaigrette.
Ingredients
Curried pasta ingredients:
- 1 lb Dried orzo
- 2 tbs Curry powder
- 2 tbs Ground tumeric
- 1 tbs Salt
Vinaigrette ingredients:
- 1 cup Olive oil
- 1/4 cup Orange Juice
- 1/4 cup Red wine vinegar
- 2 tbs Honey
- 1 tbs Salt
Salad Ingredients:
- 1 English Cucumber cut into 1 cm cubes
- One red pepper, one yellow pepper and one orange pepper cut into roughly 1 cm cubes
- 1 cup Roasted salted cashews
- 1 cup Golden Raisins
- 1 Medium to large Red onion chopped into roughly 1 cm cubes (approximately one and a half cups)
- 4 to 5 Green onions sliced (roughly 1/2 cup)
- 1 cup Dried apricots sliced
- 1 large Tart apple (like a Granny Smith or Gravenstein) sliced into matchsticks (see below)
- 1 bunch Cilantro chopped, about 1 cup
Instructions
- Bring the water to a boil. Add curry powder, turmeric, and salt. Add orzo and cook according to the package instructions. Drain in a colander and rinse with cold water. Set aside in the refrigerator to cool.
- Make the vinaigrette. Whisk all of the ingredients together in a medium size bowl. Add salt and pepper to taste.
- To slice apples, first cut into 4 wedges. Next cut out the core of each wedge. Then, with one cut edge flat to the cutting board, slice the apple into 1/4 slices. Lastly, cut 1/4 inch thick slices at a 90 degree angle to the previous slices.
- Slice the dried apricots in 1/4 inch slices.
- Cut the peppers into about 1/2 squares.
- Chop the red onion in squares that approximate the size of the pepper pieces.
- Slice the green onions into 1/4 inch thick slices.
- Add the cashews, raisins, apricots and chopped vegetables to the cold orzo. Add the dressing and stir to combine. Just before serving stir in the chopped cilantro.
