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Tuesday, August 12, 2014

What's cooking? Orzo Summer Salad

Orzo is a cute little pasta that, when cooked, looks like long-grained rice.  It makes a great base for a summer salad.  Here, I substituted orzo for the usual penne pasta in an Italian main dish salad.  Try it yourself and see if you like it as much as my family does.

Orzo Summer Salad
1 c. uncooked orzo, cooked as directed on package.  Drain and cool.
1/4 to 1/2 c. bottled Italian dressing (I used Bernstein's Fat Free Cheese & Garlic Italian dressing)
Lots of fresh veggies, chopped in bite sized pieces.  I used two zucchinis, 3 roma tomatoes, 1/2 red pepper, 1/2 head broccoli florets, and 1/2 red onion
2 oz. pepperoni 
1 oz. olives, sliced (I used Kalamata olives)
1 to 2  oz. mozzarella cheese, diced or shredded OR feta cheese
Parmesan cheese to sprinkle on top

In large bowl, combine the cooled orzo and the veggies.  Mix with the dressing.  Add olives, cheese and pepperoni.  Cool in refrigerator, at least one hour.  Serve with parmesan cheese.  All the ingredients can be adjusted based on personal preference. 

Just one cup makes enough pasta for a large salad

Lots of veggies!  Whatever is in your garden or your family favorites

To cut down on grease, cut pepperoni into bite-sized chunks (or use pre-sliced pepperoni) and arrange on plate, covered with two layers of paper towels.  Cover with another two paper towels and microwave for 40 seconds.

Pepperoni after microwaving has better flavor and less grease!

Finished salad, minus the feta cheese and parmesan.  My husband doesn't like feta!  (I LOVE feta!)


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