Friday, June 22, 2012

Summer Orzo Salad

Hooray for summer!

Hooray for quick and light summery dishes!

This one is a winner, you guys.  Make it for a quick dinner (it literally took me less than 20 minutes to throw it all together) or take it to a summer party.  The fresh produce and creamy, rice like pasta come together for a flavorful meal.

Summer Orzo Salad
serves 4 (as a side dish)

1 cup orzo pasta
1 cup fresh spinach, roughly chopped
1 ear of grilled corn (or charred over an open flame, then microwaved in the husk for 3 min.)
1 cup grape (or cherry) tomatoes, quartered
1/2 avocado, diced
2 oz crumbled goat cheese
2 tsp olive oil
salt & pepper to taste
optional--fresh basil (6-8 leaves, chopped)

Boil orzo according to package directions (usually 6-8 minutes).  Throw the spinach into your colander and pour the pasta over it to both drain the pasta and wilt the spinach (2 birds. 1 stone.).  Then you can let it cool a bit, or run some cold water over it for a minute.  Combine all the rest of the stuff and mix it on up.  Serve at room temperature or refrigerate and serve cold (good either way).  Yep, it's that easy.

Have a nice weekend!

If you are looking for a quick dessert that would be perfect following this, check out my 1 Minute Sea Salt Chocolate Cherry Cake at Endless Simmer. 


Kara at Petals to Picots said...

That orzo salad looks delicious!

Miranda Mowbray said...

This looks awesome! Can't wait to make it... I love orzo salad :)