Description

This Thai Curry Cucumber Orzo Salad is a vibrant celebration of bold flavors and fresh ingredients, perfect for brightening up any picnic, potluck, or casual dinner.

Ingredients

Scale

Base Ingredients:

16 oz. mini cucumbers, unpeeled, thinly sliced *
¼ to 1 teaspoon sea salt (+/-) *

Salad Ingredients:

1 – [ 15 oz. can ] chickpeas, drained and rinsed *
5 green onions, thinly sliced
½ red bell pepper, very finely diced *
½ to 1 cup dry orzo *

Dressing Ingredients:

1 Tablespoon + 1 teaspoon red curry paste (+/-) *
1 Tablespoon tahini
1 Tablespoon rice vinegar
2 Tablespoons distilled white vinegar
2 Tablespoons reduced-sodium tamari *
2 Tablespoons pure maple syrup (+/-) *
½ teaspoon garlic powder
½ teaspoon onion powder
Pinch to ½ teaspoon sea salt (+/-) *
2 teaspoons miso (optional) *

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Instructions

Place the thinly sliced mini cucumbers in a bowl, add the sea salt, mix well to evenly distribute the salt throughout the cucumbers, then place in the refrigerator for 15 minutes (or until Step 4).
Cook the pasta according to package directions, drain and rinse with cold water to thoroughly rinse off excess starches. Continue to rinse with cold water until the pasta is cold. Use a slotted spoon to flip the pasta around the colander. Then allow to thoroughly drain to remove any excess water. Set aside.
Place all the Dressing Ingredients into a small bowl, whisk well until all the ingredients are smooth and fully emulsified, refrigerate until ready to use.
Place the refrigerated cucumbers into a fine mesh strainer and thoroughly rinse the salted cucumbers with cold tap water, flipping them around until they have been thoroughly rinsed. Then place the rinsed cucumbers onto a clean, lint-free dish towel and gently pat to remove as much water as possible. Gently toss around and pat dry, set aside.
Place all the Salad Base Ingredients (including rinsed and patted dry cucumbers and cooked pasta) into a large bowl, gently mix to evenly distribute the ingredients.
Pour the Dressing over the Salad Ingredients, mix well to thoroughly coat all the ingredients. Serve and enjoy! Refrigerate leftovers.

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings: Makes 5 ½ to 6 cups