I have always loved the challenge format cooking shows, where competitors get a basket of miscellaneous stuff and have to quickly make something fantastic.
Our house is sometimes like this when we are nearing the end of the week and due for a grocery shop. I love the challenge of figuring out how to pull something together and the thrill of when it’s actually good.
This pasta salad could be made with a variety of things, substituting what you have on hand (different veggies, shape pasta, lemon for lime). I will say that adding a green of any kind is a nice change of pace and certainly adds some nutrients.
It also helps to have adventurous eaters (or just really hungry ones) to try out the experiments! 😉
Late summer veggies orzo salad
- 12 oz orzo
- Juice of 1 lime
- 1 tbsp dijon mustard
- 1 tsp honey
- 1/3c olive oil
- Zucchini, sliced lengthwise in quarters
- Yellow squash, sliced lengthwise in quarters
- 2 ears corn
- 2 large handfuls mixed greens, arugula or spinach
Cook orzo and rinse. Mix together dressing of lime juice, olive oil, dijon and honey. Season with salt and pepper. Toss orzo to coat. Add in greens. It helps if the pasta is slightly warm to just wilt them. Grill zucchini, squash and corn for 10 minutes. Chop squash and slice kernels off of the cob (let it cool first!) Add to salad and toss to combine.
A goat cheese or vegan goat cheese/chevre is a nice touch of tangy too.