We thought this was fine. If we make it again, we'll probably omit the celery.
Really tasty. I like the orzo pasta because it's not too "pasta-y". I didn't have bell peppers so I used some shredded carrots, spinach, and tomato. It was very nice, but I think I would use less oil next time; it was a little greasy.
Excellent salad! Went over well at a church potluck. I must disagree with some other reviewers----I loved the subtle curry flavor. It was not overpowering at all. Perhaps the negative curry opinions come from a preconceived notion when you read the recipe. You may question how all those many flavors are going to work together. But, believe me, they do!
I brought this to a potluck at work becuase I felt bad for the only vegan in the office, and it was a hit with EVERYONE! The leftover salad was gobbled up by the next day. I thought the combo of dill and curry would be odd, but I followed the recipe exactly, and the flavors worked really well together. I'm not generally a huge fan of curry, but I have to say the salad was excellent. As bekbek mentioned, I think it is best to make this salad in advance... The only change I made to the recipe was to make a double batch of the dressing so I could put 1/2 on the salad the night before, and the rest just before serving, because I have found that pasta salads tend to absorb the dressing when siting overnight in the fridge. Delish!! Thanks for posting!
I'm bringing this to a potluck at work and hopefully it'll go over well. It wasn't until I was making this recipe that I realized the strange combination of DILL and CURRY. I think next time I'll leave one or the other out. Probably leave out the dill. I did add red onions. I think orzo is my new favorite pasta though so thanks for this recipe. It was fun to make and it did make A LOT - 10 cups.
This recipe makes a lot -- definitely 10 cups, if not more. It is very good, though not for picky eaters...there are a lot of flavors, and I'd actually recommend making it 24 hours ahead of time to let things blend. To me though, the curry was still the dominant flavor -- if you don't like it, it's probably best to eliminate it entirely from the recipe. I halved the oregano, cut the oil to about 1/3 cup, eliminated the peppers and celery, doubled the broccoli, and added fresh mushrooms and a thinly sliced onion. Thanks for posting!
I left out all of the oil and used white wine vinegar unstead of red. I added a little suger to take the edge off and it was great. I am sure it is really good with the oil, but I don't think you need it