I'm getting back into the swing of things now that it is inevitable that fall is on its way. I have been a little lazy and haven't been trying any new dishes but today I'm ready to go with a very nice pasta salad using orzo pasta.
I like orzo for a lot of reasons one being it cooks quickly and its small enough for you to take a nice size mouthful of pasta and veggies without looking messy. Actually this recipe was so good most veggies would work being added. The dressing is so delicious you can't help but enjoy it. Happy Cooking!
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| 6/15/15 |
The ingredients:
2 cups dried orzo cooked according to directions
1 T olive oil
For the dressing:
2 cloves minced garlic
2 tsp. Dijon mustard
3 T lemon juice
1 T red wine vinegar
1/2 cup olive oil
salt and pepper to taste
The salad:
1/2 finely sliced seeded and skinned cucumber(scoop out the seeds with a small spoon)
2 carrots sliced and diced
1 cup corn kernels
2 T finely chopped chives
1/2 lb. green beans broke in pieces and steamed and cooled
2 T dried parsley
3 T fresh or dried basil (optional)
5 oz. goat cheese(optional) IMO: FYI: I added a little feta but soon realized this salad did not need any cheese. Salad dressing was perfect taste.
Fresh basil garnish(optional)
Cook orzo according to directions. Drain and set aside tossing with 1 T olive oil. Cool
Drain and cool green beans
Prepare salad dressing and veggies.
When the pasta and beans are cool add cucumber, corn and carrots as well as the chives, parsley and basil if using.
Pour the dressing over the mixture and toss to mix. Taste. Place scoop or two or three over a bed of Bibb lettuce. Chill if desired until serving.
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