So we made the orzo salad from Monday's menu. And it was EVERY bit as good as I remember it being when a friend brought it for us to try last summer. I mean, it's so good I am having trouble staying out of the refrigerator. And that's saying a lot, considering a bag of Ghirardelli chocolates is sitting right next to me. And they're not what I'm craving at all!
I have found that loading the pictures to go with this post has done nothing to satisfy my intense craving for more of this pasta salad. So I'm glad I took photos before dinner, because there is a distinct possibility that you may never read this post. I may instead spend the next forty five minutes devouring the remainder of the salad. And then collapse into bed in a pasta coma (well, okay, I could probably finish the salad it in a LOT less than 45 mintues... but I digress). So, on to the rest of the post, and quickly!
As I was saying, this stuff is seriously yummy. Really, REALLY good. And it's as pretty to look at as spring itself!
I love spring green, and this salad has plenty of green going on. While the pasta was cooking, I mixed up the veggie side of the salad - some baby spinach, green pepper, green onions, Kalamata olives, and capers:
Then I added the hot pasta, and tossed it until the spinach wilted a bit:
Lastly, I added the feta, toasted pine nuts and dressing, and served it alongside some Italian Herb Whitefish. And devoured every bite!
I highly recommend this one. It's officially my new favorite pasta salad, and I predict we will make it a lot this summer. The only difference I would suggest in terms of recipe preparation is the hot pasta step I mentioned - I prefer the texture of slightly-wilted spinach, so if you toss the hot pasta with a little oil first (don't rinse it first as the recipe instructs), then toss it into the greens, you just stir for a couple minutes and it will be perfect!
Hope you enjoy! And hope you have a great Thursday!
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