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.
5. See, how easy was that? Now go grab that snowcone, Shark Week's starting to get GOOD!