Avocado Curry Orzo Salad with Sweet Onion

Serves 4 in about 20 minutes. Tbsp pine nuts goes in first, and greek yogurt finishes the pot.

Ingredients

• ¾ cup orzo pasta, uncooked
• 1 tbsp pine nuts, toasted
• 3 small avocados, pitted and flesh removed from the skins.
• 2 tsp lemon juice
• 1 tsp lime juice
• 1 tsp red wine vinegar
• 1 clove garlic, pressed
• ¼ cup plain greek yogurt
• ½ tsp kosher salt
• 4 ½ tsp curry powder
• ½ small sweet onion, finely diced
• 2 tbsp cilantro, finely chopped

Method

1. Simmer orzo in lightly salted water to package directions for al dente (usually 9 minutes). Drain, and rinse in cold water to cool pasta, and keep it nearby.
2. Toast the pine nuts on a medium high heat in a frying pan (cast iron works well for this), while stirring the whole time, until they start to brown. Then remove from the pan to a small dish and keep it nearby.
3. In a medium size mixing bowl, mash the avocados.
4. Tip in the lemon juice, lime juice, vinegar. Stir.
5. Press the garlic into the bowl (use a garlic press, or grating with a zester will work).
6. Stir in the Greek yogurt, salt, curry powder. Stir well.
7. Tip in the finely chopped onion, and cilantro. Stir well. Tip in the cooled orzo to the avocado mixture and stir until combined.
8. Garnish with the pine nuts.

More pasta ideas are in the pasta collection.