The Pie’s parents, Mrs. Nice and Papa John, are in town on a visit for the Pie’s graduation (B.Sc. Honours in Geography and Computer Science, booyah), so I get a good number of opportunities to cook new things that I think might appeal to them. This one I made with Mrs. Nice in mind, and reminds me somewhat of that amazing orzo salad we had at Ferryland a few years ago.
Prep your vegetables. Dice up half a large red onion, 1 red pepper, and half a large cucumber (I cut out the seeds). I also halved 250g grape tomatoes and defrosted 1 cup each frozen corn and frozen peas.
Prep your dressing. In a small jar (or other container with a lid), dump 1 tablespoon minced garlic, 2 teaspoons dried savoury (or basil, or oregano, or whatever you want), 2 tablespoons lemon juice, 2 tablespoons honey, 3 tablespoons rice vinegar, and 3 tablespoons vegetable oil.
Close the lid tightly and give that a shake. Let it sit for a while.
Fill a large saucepan with about 4L of water and salt it generously. Put it on to boil. When it’s boiling, remove the lid, turn the heat down a bit, and pour in 450g orzo pasta.
While that’s on the go, cut up about 3 boneless skinless chicken breasts into small cubes and pitch those in a frying pan or skillet with a bit of vegetable oil.
Sauté those until fully cooked and browned on the outside. Remove from the heat.
Drain your orzo and plop it in a big bowl. This bowl was not big enough.
My peas and corn were still a little frozen so I added them to the still-hot chicken pan to let them thaw properly.
Then I chucked in the rest of the vegetables and stirred that around.
Then you just add your veg to your pasta. Give that a good stir.
Give your dressing another shake and toss that with all the rest of your salad (don’t worry about the amount — it will be absorbed into the pasta) and serve warm or cold.