Summer Orzo Salad

I'm the only person in my immediate family that really likes pasta salad. I can get everyone to eat it, but they don't LOVE it. Which is a shame, because it's one of my favorites, especially in the summer when I have fresh veggies and herbs from the garden. I guess that just means more for me, right? Makes for great lunches at work.

This batch features all fresh herbs from the garden...by end of summer, nearly all the veggies will be from my garden as well.

Please note that this is really flexible to what you have on hand. I use different cheeses every time, and sometimes I add tomatoes. This time around I only had a little bit of fresh basil upstairs and didn't feel like going back down to the garden, so I supplemented with some fresh marjoram. Tasted great.

2 cups orzo pasta

1 medium cucumber, diced

1/2 red pepper, diced

1/2 green pepper, diced

1/4 cup red onion, diced

1/2 cup diced mozzarella cheese (provolone is also great)

2T chopped fresh dill

2T chopped fresh basil

1T fresh thyme ( the leaves are so small I don't chop, just pull off the sprig)

3T olive oil

3T red wine vinegar

1/2t garlic powder

1t pepper

1/2t kosher salt

Cook pasta according to directions. Drain, and allow to cool for a moment. Meanwhile, prep cheese, all veggies and herbs. Place pasta, veggies, cheese and herbs in a bowl. Whisk oil, vinegar and garlic powder together in a small bowl. Pour over pasta salad. Add salt and pepper, and mix well. Chill for an hour before serving.

Mediterranean Orzo Salad

Ah, yes...the summer of salads. I go a little salad crazy in the summer. It's just a taste I get.

1 cup uncooked orzo
2 cups fresh spinach leaves
1 can garbanzo beans, drained, or 1.5 cups cooked and cooled ( I keep them in the freezer ready to go)
1/2 pint grape tomatoes, sliced in half ( if you have you can subsitute sundried tomatoes)
1/2 cup chopped red onion
1 small cucumber, peeled and chopped
1/2 cup chopped kalamata olives (optional- I love, family doesn't, so I omit)
1/4 cup chopped fresh basil
2 ounces feta cheese, crumbled

Cook orzo according to directions, to al-dente. Drain, rinse in cold water, drain, and then place in large bowl with remaining ingredients. Toss with vinaigrette recipe.

Vinaigrette:
1/2 cup olive oil
3T red wine vinegar
1T water
1T lemon juice
1T lemon rind
1/2t garlic powder
1/2t dried oregano or 1T chopped fresh oregano
1/2t dried or 1T chopped fresh basil

Shake all above ingredients together. Add to salad until salad is coated to your taste.


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