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. 




2 comments:

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 :)