Prep 5 mins
Cook 10 mins
My friend Bina graciously offered to help me cook for a celebration we were doing for about 30 people. She offered to make this salad. I hesitated, figuring that most orzo salads are either dairy (which we couldn't do) or too vinegary or bland for me. Being polite for a change, I agreed. Boy, am I happy I did. The salad is savory, mild, and delicious. It's also easy to make (even for a crowd), and leftovers are good (if there are any). Next time, when Bina offers to help, I won't hesitate. Come to think of it, maybe I should ask for her help more often....! :-)
- 1 lb orzo pasta, cooked and drained
- 3 large scallions, chopped
- 1 red pepper, chopped
- 1⁄3 cup tamari
- 1⁄2 cup sunflower seeds
- Cook orzo, drain, cool.
- Chop veggies. Add veggies and tamari to orzo. Mix well. Refrigerate.
- Just before serving add the sunflower seeds (so they will be crunchy).