8 ounces orzo or melon seed pasta (1 rounded cup), cooked, drained and rinsed with cool water
1 cup dried cherries
2 tablespoons dried onion
1/3 cup sliced almonds, toasted
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon ground coriander
1/2 teaspoon salt

About 1 hour before serving, combine cooked and cooled pasta, cherries, onion, and almonds. In a small bowl, whisk together oil, vinegar, coriander and salt. Pour over the pasta mixture and mix gently to coat. Serve at room temperature. Serves 6.