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Orzo pasta salad with sesame dressing
You can also add other blanched vegetables and cubed cooked poultry to this salad if
you wish


For the sesame dressing
1 teaspoon House salt
3/4 cup canola oil
1/4 cup toasted dark sesame oil
1/2 cup rice vinegar
1/2 teaspoon orange zest, grated
1 teaspoon soy sauce
2 teaspoons scallions, thinly sliced
1 teaspoon fresh peeled ginger, minced
1/2 teaspoon garlic, minced
1/4 teaspoon crushed red pepper flakes
Black peppercorns in a pepper mill
1 tablespoon sugar
2 tablespoons fresh cilantro, minced

For the salad
1 pound orzo
1 tablespoon toasted dark sesame oil
3 cups carrots, shredded
2 cups golden raisins
1 cup lightly toasted pine nuts


For the dressing
Combine all the dressing ingredients in a jar with a screw top lid, replace the lid and
shake vigorously until emulsified

For the salad
Cook orzo in rapidly boiling salted water until tender, 7 to 10 minutes or according to
the package instructions. Refresh under cold water; drain well and let rest to finish
draining, about 2 to 3 minutes. Toss with sesame oil and cool to room temperature

Combine the pasta with the carrots, raisins, pine nuts, and dressing

Make ahead
You can make the salad up to 1 day in advance, just add the carrots and pine nuts just
before serving to keep them crunchy

Orzo pasta salad with sesame dressing is best when served at room temperature