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Asian Style Orzo


Add in a bit more soy sauce or Tabasco to taste just before serving.

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Rate this recipe 4/5 (2 Votes)


  • For the Salad:
  • 1 pound box Orzo, San Giorgio
  • 4 scallions, thinly chopped
  • 1/4 cup sno peas, strings removed, blanched about 45 seconds in boiling water until bright green, refreshed in ice water, cut diagonally into small pieces
  • 1/4 cup shredded carrots, blanched in boiling water, refreshed in ice water
  • 1 small red pepper, seeded, very thinly sliced into matchsticks,cut in half
  • 1 tablespoon vegetable or canola oil
  • For the Dressing:
  • 2 tablespoons soy sauce, approximately
  • 2 teaspoons sesame oil
  • 2 tablespoons vegetable or canola oil
  • 5-7 shakes of Tabasco brand hot sauce, or to taste


Cooking time 45mins
Adapted from


Step 1

Prep all vegetables and set aside. Cook orzo in salted boiling water, stirring frequently until al dente around ten minutes, drain, rinse.
Immediately transfer cooked orzo to a long, wide dish, fluff and separate with a fork, stir through 1 tablespoon oil until all of the pasta has separated and is not sticking together. Let cool. In a small mixing bowl whisk together the soy sauce and sesame oil,add vegetable oil, whisk, add Tabasco,whisking until thickened. Taste. Add a bit more soy sauce or hot sauce to taste. Gently stir vegetables into orzo. Add sauce a little at a time until well incorporated into the orzo. Dressed orzo will absorb into pasta, if preparing in advance, reserve some of sauce to freshen dish before serving.

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