I made this pasta salad when I had a few friends over for lunch one Sunday. It's a great dish because you can make it the night before and serve it cold or at room temperature. I found this recipe over at the Food Network. It's from Paula Deen if you can believe it or not, and it doesn't contain one bit of butter. Based on the reviews I changed things from the original recipe, like I reduced the oil in the recipe and added more soy sauce and some of the other ingredients. I thought the changes added a lot of flavor, and I really liked it. This recipe makes a lot, so it's great for a party, light and pretty healthy too.
Asian Chicken and Orzo Salad
- 1 cup of shelled, cooked edamame (you can cook them by blanching them in boiling, salted water for about 4-5 minutes if they aren't cooked when you purchase them)
- 1-16 oz package of orzo, cooked and drained
- 1 cup water chestnuts, drained and chopped
- 3 cups diced cooked chicken
- 2 green onions, whites and greens, sliced thin
- 1 medium red bell pepper, diced
- 1/4 cup canola or vegetable oil (any neutral tasting oil will work)
- 1 tablespoon sesame oil
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tsp Sriracha (optional)
In a large bowl, combine the orzo, chicken, edamame, green onions, and red bell pepper. In a small bowl, whisk to combine the canola oil, sesame oil, rice wine vinegar, soy sauce, hoisin, and Sriracha. Pour over the pasta and chicken mixture and toss to combine. Cover and chill until ready to serve. Can serve cold or at room temperature.
Note: When you are ready to serve, give it a taste, it may need more soy or hoisin sauce. Mine felt a bit dried out the next day, so I drizzled some extra soy sauce and hoisin sauce over the top, stirred to combine, and it was just great.