You can really feel the air cooling down and the wind sharpening as summer has been coming to an end. And while everyone else is rejoicing the greeting of fall, I’m silently cursing the dropping temperatures and the return of sweaters. You see, I revel in hot, dry heat and the feeling of sunshine warming my skin. It melts the ache in my bones and lifts my mood from the inside out. I don’t remember when the charm of crisp, autumn air faded away but I’ve been trying to soak in every last bit of summer while I still can.
That means lots of fresh salads and light pastas using up the last supply of summer vegetables. I rediscovered a half-used box of orzo pasta so I whipped up a quick salad for brunch with tomatoes, red onions, peppers and feta. It’s great when you’re on the go – just chop up your ingredients and make the dressing while the orzo is cooking, then assemble. And the leftovers will simply get better overnight as the flavors deepen and permeate the pasta and veggies over time.
Servings: 4 people
1/2 box of Orzo Pasta
1/2 Red Onion
1 Orange Pepper
1/2 Ounce of Feta Cheese
Dressing (found here – you can probably halve that recipe)
1. Boil a pot of salted water and cook the orzo until tender al dente.
2. While the orzo is cooking, dice ‘n slice all the vegetables and cube the feta cheese.
3. Make the dressing.
4. Once the orzo is cooked, rinse it with cold water to cool the pasta down.
5. Then, toss the orzo with the vegetables, feta and dressing.