- 1 pound orzo (rice-shaped pasta)
- 1/3 cup chunky peanut butter
- 2 teaspoons Asian sesame oil
- 1 tablespoon honey
- 2 teaspoons dry Sherry
- 1 tablespoon white-wine vinegar
- 2 tablespoons low-salt soy sauce
- 1/8 teaspoon cayenne, or to taste
- 1 tablespoon finely chopped peeled fresh gingerroot
- 2 tablespoons sesame seeds, toasted lightly
- 1/2 cup warm water plus additional for moistening pasta
- 2 to 4 fresh jalapeño chilies, seeded and minced (wear rubber gloves)
- 2 tablespoons finely chopped drained bottled pimiento
- In a kettle of boiling salted water cook orzo until tender and drain in a colander. Rinse orzo well under cold water and drain well.
- In a large bowl stir together remaining ingredients until combined well. Add orzo and salt and pepper to taste, tossing well. Chill orzo 2 hours.
- Just before serving gently stir in additional 1/3 cup warm water and add salt to taste. Serve orzo at room temperature.