A pasta salad that’s more salad than pasta? Count me in.
I’ve realized that I’ve been giving you guys a lot of baking recipes. Too much? Maybe not, but I thought I would shake it up and start throwing some more savory stuff your way. Looking for more savory goodness? Check out this quick pasta or this Clam Chowder recipe.
This week, I took advantage of the baby’s naptime and hopped onto Instagram Live to cook for you. Well, maybe not for you (unfortunately I can’t pass any deliciousness through the screen!) but I shared a quick salad recipe that’s easy to throw together in under 30 minutes. A pasta salad to be more specific. A Mediterranean Orzo Salad. Did you watch? What did you think? Let me know in the comments below! If you missed it, make sure to give it a peek and share if you like!
If you missed Nap-time Snacks last week, no worries! I’ll be hopping on again this Friday at 2pm to cook another recipe for you. Get notified by Instagram that I’m on by going to @let.them.eat.cake_mel and clicking on the little bell in the top right hand corner. Then, tap all the toggles or just on Live Videos and tap “Get All Notifications”. Instagram will let you know I’m on and you can hop in! I love chatting with y’all, it makes it way more fun.Lipper International Acacia Oblong Salad Servers, 12″ Long, One Pair
Mediterranean Orzo Salad
This Mediterranean Orzo Salad is a fun recipe that’s totally customizable. Cucumbers give you tummy troubles? Swap it out for zucchini. Don’t love feta cheese? Try it with crumbly goat cheese. The pasta can be switched out for fusilli, penne or whatever you have in the cabinet. Even the vinegar in the dressing can be swapped out to whatever you find hiding in the back of the pantry.Stainless Steel Colander With Handle and Legs, Large Metal Green Strainer for Pasta, Spaghetti, Berry, Veggies, Fruits, Noodles, Salads, 5-quart 10.5” Kitchen Food Mesh Colander, Dishwasher Safe
Aside from versatility, the Mediterranean Orzo Salad is a crowd pleaser. Everyone (that I know) loves pasta salad and this one is especially popular because of how light it is. It’s made up of mostly arugula, cucumbers, tomatoes, peppers and olives, so you don’t have to feel guilty about a second plate. The orzo is there to add a little more oomph to the dish and the lemon zest balances it all out. This would also definitely work as a BYO dish to your next Covid-safe BBQ. I’ll be serving it at my daughter’s first birthday party in May, that’s for sure! (More on that to come; I’m secretly panicking that she’s already a year old!)Cuisinart CSB-179 Smart Stick Hand Blender, 2019, Stainless Steel
- The key to a pasta salad that stands out? Make your own vinaigrette. It takes 30 seconds with common pantry staples and is a distinct difference to the store bought stuff.
- After you’ve cooked the pasta, run it through cold water in the strainer to ensure it doesn’t overcook and stick together. Overcooked pasta will break when you try to toss it through with the rest of the ingredients. Toss the cooled pasta with extra virgin olive oil until you’re ready to combine.
- Making this a day ahead will really give the salad time to marinate in the dressing. If you have time to do this, make sure to hold back the arugula and cheese until just before serving. While the pasta and veggies will build flavor from the vinaigrette overnight, the arugula will wilt down to a sad and unappetizing little leaf.
- Mix and match your tender herbs to your preference. I used mint and parsley here but dill would also be delightful here!