The season of sunscreen, tan lines and large floppy hats has finally arrived! The weather is literally perfect...75 to 80 degrees, mostly sunny with a slight breeze. Could you ask for anything better? I certainly could not.
Not only do I love this season for the weather and long flowy dresses, but also for the refreshing, light flavors! Tomatoes, basil, fresh fruit galore...it is absolutely incredible!
Tonight I tested out a new recipe, Summer Orzo Salad. It combined a few of my favorite things. Pasta, tomatoes, basil, mozzarella, garlic, lemon...have I whetted you appetite yet?!?
Well, I will not make you wait any longer! I really hope you enjoy this meal as much as I did!
Summer Orzo Salad
Ingredients:
- 1 1/4 c uncooked orzo
- 2 c chopped cooked chicken (rotisserie)
- 1 1/2 c fresh baby spinach, chopped
- 1 c grape tomatoes, halves (or quarters)
- 1/4 c red/yellow bell pepper, diced
- 2 TBS fresh basil, chopped
- 1 tsp fresh oregano, chopped
- 1 c fresh mozzarella, cubed
- 2 TBS olive oil
- 3 TBS red wine vinegar
- 1 tsp minced garlic
- Juice from one lemon
- 1/8 tsp salt
- 1/8 tsp black pepper
Directions:
- Cook pasta according to package directions, omitting salt and fat...this is what the directions called for, but I added salt.
-Combine pasta, chicken, spinach, red and/or yellow bell pepper, basil, oregano and mozzarella in a large bowl and toss well.
- Combine vinegar, olive oil, garlic, lemon juice, salt and pepper in a small bowl, stirring with a whisk.
- Drizzle dressing over pasta mixture. Toss well to coat.
Bon appetite!
