The Olympics are over, the State Fair has come and gone and now the kidlets are getting ready to go back to school (I'm excited about that, them not so much). Doesn't it seem like summer just flew by? Well, if you'd rather squeeze in one more trip to Osaka-ya for snowcones or sip on some Moscow Mules while watching Shark Week on cable then engage in some heavy-duty cooking, here's an easy recipe you can throw together in a flash. Remember that pesto we made awhile back? Pull it out of the freezer because you're going to need it.

Orzo Salad with Pesto and Feta
makes about 3 servings


1 cup orzo

3/4 cup homemade pesto

3 tablespoons sun dried tomato slices (or fresh, chopped tomatoes)

3-4 tablespoons sliced black olives (or halved Kalamata olives)

4 tablespoons feta


1. Cook orzo according to package instructions. Drain.

2. Mix in pesto. Place orzo in the fridge to cool.

3. Once cool- add in tomatoes, olives and feta. Mix well.

4. Serve.

5. See, how easy was that? Now go grab that snowcone, Shark Week's starting to get GOOD!
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4 Responses
  1. grace Says:

    feta is right up there with goat cheese as something i typically don't like, but masked by delicious pesto, i might give it a go! :)

  2. Ally Says:

    Grace, the nice thing about this recipe is that you can swap things in & out pretty easily. If you don't care for goat cheese/feta, perhaps try slicing up some fresh soft mozzarella and mixing that in or sprinkling on some grated Parmesan?

  3. jeri Says:

    Because I love your blog, I need to share a video on YouTube called "Julia Child Remix.” I hope you enjoy it as much as I did. It's brilliant. Happy 100th, Julia.

  4. Ally Says:

    Thanks Jeri, love it!

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