A couple of months ago my sister (I miss you and can’t wait to see you!!!) emailed me a recipe that she had had at a dinner party. She went on and on about this salad. Saying it was her new favorite salad and how I HAD to make it right then. Well, me being me, a couple of months passed and I finally got around to making it. Guess what? It was good! Really, really good!
I did have to change it around and add some different things to it but essentially it is the same.
I will be making this one again and again!!!
Mediterranean Orzo Salad – adapted from the July 09 print issue of House & Home (my changes in italics)
1 lb. orzo pasta
1 small zucchini, cubed ( I threw it in the pasta water to cook in the last 2 minutes of cooking the orzo)
1/2 of a red pepper, chopped
1 cup black olives, pick your favorite, coarsely chopped
8 oil-packed sundried tomatoes, finely chopped
1/3 cup extra virgin olive oil (I used about 1/4 cup more for flavor)
2 tablespoons red wine vinegar (you could use white)
1/2 tsp. kosher salt
1/2 tsp. black pepper
5 oz. goat cheese, crumbled (I used feta because that’s what I had)
1/2 cup thinly sliced fresh basil
1. Cook orzo in a large pot of boiling salted water for about 7 minutes or until just tender. Drain and rinse with cold water until completely cooled. Drain again.
2. Combine lives, sundried tomatoes, olive oil, vinegar, slat and pepper in a large bowl. Add cooked orzo and stir well. Stir in goat cheese and basil just before serving.