Orzo, also known as Risoni, is a short-cut pasta, shaped like a large grain of rice. It takes just about 10-min to cook. I will be sharing with you an easy and summery, Hawaiian salad that is completely meat-free. I have mixed all the tropical flavors to get the most out of its sweet and spicy taste. You can add or minus ingredients as it suits you. This recipe is a quick stir-fry one. However, you can simply make it with just boiled Orzo and mix the rest of the veggies raw.
Calories – 170c per 200gms
Prep time – 7 minutes
Cook time – 3 minutes
Serves – 2
250gms Orzo (boiled as per the instructions on the packet)
3-4 Cherry Tomatoes
1 small Onion
3-4 Baby Corn
Handful Peas (frozen or fresh)
1 small Carrot
Handful Dill Herb
2 Garlic Cloves
3-4 slices of Pineapple (grilled or pan-fried in lemon juice, crushed black pepper, and paprika)
Dressing: lemon Juice, salt to taste, crushed black pepper, and store-bought Italian dressing
Garnish (Mango fruit, cut into small pieces and Black/Green olives)
- In a pan, heat 2Tbsp olive oil, chopped garlic cloves, onion, baby corn, peas, cherry tomatoes, carrot pieces, chopped dill herb, and stir-fry until soft and fragrant for about 2 minutes.
- Add the cooked orzo (boiled and drained). Add 1 Tbsp Lemon juice, 2 Tbsp Italian dressing, 1Tbsp black pepper powder salt to taste (if needed). Mix all well and cook for about 1 minute. Let it cool down before serving.
- Meanwhile in a small pan, heat some butter and stir-fry pineapple slices with 1Tbsp lemon juice, 1Tsp crushed black pepper, and 1Tsp paprika. Cook on both sides for about a minute each.
- Garnish the orzo with fresh mango pieces just before serving along with spicy pineapple.
It is best served when cold or at room temperature. You can have this on its own or as a side dish. I hope you will give this a try. Please let me know if you liked this flavorful tropical salad.