I am summer lovin’ this Orzo Pasta Salad right now filled with fresh summer vegetables and herbs.
Okay, so we have officially made the move back to the big apple. I am settling in and have begun to unpack the kitchen (a bit). I can’t wait to work on some new recipes, but in the meantime I have some oldies, but goodies to share—and they are perfect for summer.
This brings me to my thoughts about moving. It is terrible. But, there is a bright side, which I recently discovered. In the weeks leading up to the big move, you have to completely clean out your pantry. Ugh, this is awful, I know, but it leads to the rediscovery of some amazing products. Like all the leftover pasta and grains pushed to the back of the cabinet. Yeah, those little guys hidden back there—like you, orzo pasta.
I discovered half a box of orzo pasta and with the summer heat, pasta salad was happening. I used some fresh cucumbers, tomatoes, and spinach to give it some texture. A light lemon dressing was drizzled on top for a hint of citrus. And I chopped up fresh mint to give it some herbaceous flavor. And no dish is ever complete without cheese, so crumbled feta was the winning touch.
Of course you can use any kind of pasta that you have hidden in the back of your pantry. But generally pasta salads use smaller pastas, think penne, shells, rotini (spirals), or farfalle (bow ties). Just keep it light, refreshing, and full of flavor.