This salad can be served either warm or cold depending on the weather, occasion, and what you plan to serve with it. The recipe is very flexible and can be served with a number of different entrees, and ingredients such as the pasta and vegetables can be mixed and matched to suit the rest of the meal and the season.
Ingredients:
- 1 lb orzo
- 1 cucumber
- 1 pint of grape tomatoes
- 2 cups of frozen peas
- 2 tbsps. ketchup
- 1 tbsp. Worcestershire sauce
- 1 cup sour cream
- 5 dashes hot sauce
- 1 tbsp. honey
- Salt and Pepper
Instructions:
Add salt to water and bring to a boil. Add orzo and cook until done. Drain and let cool.
While cooling dice cucumber and quarter grape tomatoes. Set peas out to thaw.
Add orzo to a mixing bowl and combine with the cucumber, tomatoes, peas, ketchup, Worcestershire sauce, sour cream, hot sauce, and honey. Mix well and let stand for 15 minutes. Add salt and pepper to taste. Serve immediately or put in the fridge to chill for a cold salad.
