This was my very first time making this dish and I loved it! It tasted amazing hot but this dish can also be served cold! This could be used as a cold pasta dish for cookouts. Add in any veggies you like :-)

Super easy I make this quite often it gets better and better as it ages. I love this stuff.

I got this recipe from Holly DeHerrera from K12 cooks.

Perfect for picnics or family gatherings

Orzo is a type of pasta that looks like rice but tastes like pasta.

This recipe is a duplicate of Romano's Macaroni Grill Sun dried Tomato pasta. It's quick, easy and most of all delicious.

My favorite way to eat orzo is as a pasta salad. I got my inspiration for this recipe from one of my favorite home chefs, Albert, from Spain on a Fork. The chickpeas in this recipe adds a special touch of protein and texture along with the remaining ingredients.#CA2025

This refreshing orzo pasta salad is made with a healthy dressing of avocado oil and preserved lemon, rich in various vitamins and minerals.About this recipe:Orzo is a cute, rice-shaped pasta. It's great in salads because the dressing clings well, making it delicious. The only seasoning is preserved lemon! Perfect for lunch, as an appetizer, or with wine. This is a dish I'm proud of and highly recommend you try. It's also tasty with couscous or quinoa.

Of all handmade pastas, fresh orzo will amaze you the most with its rich flavor, compared to machine made orzo. The fresh pasta itself has the flavor of fresh breadcrust.Orzo pasta is a rice kernel shaped pasta and absorbes 2/3 more sauce and flavors than pastas, because the rice shaped kernels have more side surface than pastas that are strings. The dough we use to make orzo is very fine spelt hard winter wheat flour. Very fine wheat flour also absorbs more flavors.We use egg yolks only to make the dough, egg whites diminish flavor aborption.And fresh orzo is fun to make, and easy. Kept frozen because it contains raw egg.#GlobalApron