|Written by bossypants|
This easy Salsa Orzo Salad is a cool and refreshing side dish. It is perfect for picnics and summer potlucks, as it doesn't need to be kept on ice. (It may disappear too fast, anyhow!) Your friends will think you picked it up at the local boutique deli. If they're really good friends, you can let them in on the secret of how easy Salsa Orzo Salad really is. Otherwise, let them think you've hired a clever personal chef!
Things You'll Need:
2 (16 oz) jars chunky salsa (your choice of heat)
1 cup uncooked orzo pasta
Drain the salsa through a sieve. Discard the liquid or save it for another use.
Bring at least 2 quarts of water to a boil. Lightly salt the water and cook the pasta according to package directions. (That's usually 8 to 10 minutes, stirring occasionally.)
Pour the cooked orzo, cooking liquid and all, over the salsa, in the sieve.
Using a fork, toss and fluff the Salsa Orzo Salad in the sieve and allow it to drain completely and cool.
Refrigerate the Salsa Orzo Salad at least 3 hours or overnight, to allow the flavors to marry.
Fluff the salad before serving.
TIPS AND WARNINGS
Choose your favorite salsa and preferred salsa "temperature." The chunkier the salsa, the better, for this recipe. Homemade salsa or fresh pico de gallo would be even better!
If you can't find orzo (don't laugh - I have to go to the "big city" to get mine - and the teardrop shaped stuff in these photos is not what I think of as orzo), any small pasta will work. Just be careful not to overcook it or it will look more like salsa oatmeal!