Orzo Pasta Salad with Mustard and Honey

Neither god nor man has created a food more perfect pasta. I defy you to find something better.

Endlessly versatile. Comforting. A perfect canvas for sauces and cheeses and veggies and meats. I sing your praises eternal, oh pasta.

And while I enjoy a bowl of homemade spaghetti coated in a thick ragu , I’m just as content with 99 cent cheap-o grocery store noodles with butter and a good parmesan.

Pasta does not discriminate and I refuse to discriminate against it.

There’ll be countless pasta recipes on this site in time, I’m sure, but today’s offering is a fresh, light orzo dish that capitalizes on the last gasps of summer. It’s simple and tasty as a side dish, but holds up well to the addition of grilled chicken or fish, canned tuna, or a large dollop of hummus.

Orzo Pasta Salad with Mustard and Honey


1 container grape tomatoes

1 English cucumber

1 red onion

1 16 oz package orzo

3/4 cup olive oil

1/2 cup white wine vinegar

1/4 cup scant Dijon Mustard (fill the cup to the top with a good glug of honey)



Dry oregano

Garlic powder


Bring water to a boil in a large pot and cook orzo according to package directions.

Meanwhile, chop your veggies. I prefer a making a very small dice on the red onion, slicing the cucumber into thin discs, and halving the grape tomatoes. But you do you!

In a large container add the white wine vinegar and whisk in mustard and honey. Season liberally with salt and pepper (about a small palmful of each). Make sure the mustard and honey are incorporated fully. Slowly stream in olive oil, making sure to whisk continuously. Add a small palmful of dry oregano and 1/2 tsp garlic powder. Whisk, taste, and adjust seasonings to your preference. You may find you prefer a less vinegary dressing. If so, add a bit more honey or olive oil for balance.

Toss your veggies into the dressing and add more salt and pepper to taste.

When the orzo is done, drain and add to the veggies. Stir, making sure to coat all the pasta and that the veggies are running throughout. Season again with salt and pepper to taste.

Chill for 4-6 hours or overnight. When you’re ready to eat, recheck the seasonings. Time in the fridge and cold temps can reduce the punch of an initial application of salt and other seasonings.

Fuck yeah! It’s time to eat your veggies.