Tri-Color Orzo Pasta Salad

For the dressing: In a blender or mixing bowl, combine vinegar, salt, pepper, shallot, garlic and honey; mix well.

Slowly add oil while blender is on (or gradually whisk in the oil if making by hand).

Once oil is emulsified with other ingredients, add chopped oregano and check seasoning. Set aside.

To make the pasta: Cook the tri-color orzo according to package directions, but for only 5 to 6 minutes to a firm al dente.

Remove pasta from heat; drain and cool rapidly with cold tap water to avoid overcooking (pasta will continue to soften once the salad is dressed, so you want it a little undercooked unless you plan to serve the salad immediately).

In a large mixing bowl, combine cooked pasta with all other ingredients, including dressing.

Keep finished salad refrigerated until ready to serve. Before serving, taste again to check seasoning.

Recipe Source: Ben Smith, the executive chef of Whirled Peas Catering