Infinitely expandable, perfect for a potluck, this recipe can be a main dish salad with the addition of shrimp, cooked chicken, or tofu. Serves 4; can be doubled.
8 oz orzo
2 tsp sweet or hot curry powder
1/2 cup mayonnaise
Juice of half a lemon
1/4 cup raisins
1/2 red bell pepper, diced
1/4 cup diced cucumber
1/4 cup roughly chopped peanuts
Bring a pot of 2 quarts of water to the boil. Add the orzo. After the water returns to the boil, lower heat to simmer and cook 9-10 minutes or until the pasta is al dente (cooked, but not mushy). Drain and rinse under cold water to stop the cooking.
Place the curry powder, mayonnaise and lemon juice in a mixing bowl, and stir well to combine. Add orzo and remaining ingredients, and stir to coat the pasta and vegetables with the mayonnaise. Refrigerate until ready to serve (can be made up to one day in advance; it will improve with age).