When I make this, everyone always wants the recipe. I hope you enjoy this pasta salad with your favorite dishes or as a side for your BBQ.
Bring water, orzo, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until orzo is tender, 20 to 25 minutes.
Rinse orzo under cold water and scrape into a large bowl. Let cool for 20 minutes.
Stir in green onions, celery, cranberries, lemon juice, sesame oil, vinegar, olive oil, and cayenne pepper. Let stand at room temperature until flavors blend, about 1 hour. Stir in pecans and cilantro before serving.
Per Serving: 354 calories; protein 9.2g; carbohydrates 52.1g; fat 13.3g; sodium 93mg.