Curried orzo salad
Makes 4 servings
This salad, bursting with ingredients both sweet and savory, boosted by East Indian flavors, is perfect for serving on a steamy summer night. Just add some fruit muffins and a tall pitcher of iced tea, and you’re all set to sit back and enjoy.
For the pasta
8 ounces (about 2 ¼ cups) orzo pasta
For the dressing
¾ cup mango chutney
¼ cup canola oil
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon sugar
2 cloves garlic, minced
½ teaspoon salt, or to taste
¼ teaspoon pepper, or to taste
To complete the recipe
1 cup coarsely shredded carrot
1 cup finely chopped apple, such as Braeburn or Gala
1 cup roasted and salted whole cashews
½ cup golden raisins
1/3 cup finely chopped red onion
¼ cup finely chopped fresh mint leaves
Fresh mint leaves for garnish
Cook the orzo according to package instructions. Drain, rinse in cold water until cool, and drain again.
Meanwhile, whisk together the dressing ingredients in a large bowl. Add the orzo and the remaining ingredients and stir until evenly combined.
Garnish the servings with mint leaves.