When I was at my local Farmer’s Market on Saturday, I happened to walk by a table from a local restaurant in my town called Trattoria 225. They were passing out little cups of this FANTASTIC orzo salad with a recipe card! I make an orzo salad with cooked orzo, feta cheese, fresh spinach, olive oil and pine nuts but this recipe was way better than mine!
SUMMER ORZO SALAD
1 pound cooked orzo pasta
1 zucchini, seeded, grilled and diced
1 yellow squash, seeded, grilled and diced
1 large ripe tomato, seeded and diced
4 oz. feta cheese, crumbled
4 oz. fresh basil, chopped
1 oz. kalamata olives, quartered
4 oz. lemon vinaigrette dressing*
salt and pepper to taste
1). Add orzo to large mixing bowl
2). Add all diced vegetables to bowl
3). Dice fresh basil into small squares, add to bowl
4). Add diced olives to bowl and toss all ingredients
5). Lightly dress with vinaigrette
6). Season with salt and pepper
*I didn’t look at the recipe until I got home so I couldn’t ask them what their lemon vinaigrette dressing was. You can make your own, otherwise, I used Paul Newman’s Light Lime Vinaigrette dressing!
It makes a lot, so feel free to cut this recipe in half.
I also wanted to show what I have had for desert every night the past few nights:
The best watermelon I’ve had all summer!
Check out my twin sister’s blog for her August 1st give-a-way this month, it’s a great one!