The beauty of this simple pasta salad combo first appeared via my friend ‘Zard who ordered it off the Med Deli catering menu. Their recipe has a bit of curry in it.
I opted to add some Greek yogurt. What ended up being cool about the apple-orzo-Greek yogurt combination is that it is a spice conveyor — just about anything you spice it with comes shining through. It’s also a great texture combination and (I know this sounds silly) rather fun to eat. I’ve tired adding cashews, chopped figs, prosciutto, fresh basil, red onions and sun-dried tomatoes. (Note that this a rare non-rec for capers). So, please, make creative here.
The secrets to this dish are:
• make sure you’re orzo is good-n-firm
• crisp, tart apples
• light amount of heavy Greek yogurt
Recipe: Take a half box of orzo (10oz.); cook it, but not too much; put it in the fridge to cool down; cut and peel six or seven small apples and squeeze a little lemon juice over ’em; measure out about 3/4 cup of Greek yogurt; a jigger or so of really good olive oil; little salt; little pepper; mix that stuff together; cool it down a bit; toss in fresh herbs, sun-dried tomatoes, cashews, tiny bit of lemon zest and whatever. . .