We like to eat this with a variety of things, but it is a nice dish that can be served hot, cold, or room temperature. It is a great addition to your recipe list for the upcoming grilling months...we had ours tonight with beer in the rear chicken...more on that later...
Tuesday, March 31, 2009
a little pasta salad method
So I have no pictures, but wanted to send out a little post about a pasta salad of sorts that was probably inspired by the food network, but modified by myself over a few preparations. Basically, take a package of orzo pasta (it is the rice looking, short grain pasta) and boil it in salted water. I don't really care if you cook it to al dente or if you cook it to mush...cook it to your favorite texture. While the pasta is boiling: dice one small tomato, 1/3 of a peeled and seeded cucumber, chop a tablespoon of Italian, flat leaf parsley (soooo much better than curly parsley) and a couple of fresh basil leaves. Throw in a pretty bowl. On top of these veggies (of sorts) add the zest of one lemon and either some Parmesan (grated) or feta cheese. Pour the cooked and drained orzo on top and toss with salt, pepper (freshly cracked please), and a little bit of olive oil. If you prefer add more cheese!