For me, food is a big part of every season. In the Fall I want all the apple stuff – caramel apples, apple crisp, apple pie. Then comes the pumpkin stuff – pumpkin spice latte, pumpkin bread, pumpkin cheesecake. In the Winter I love all the Christmas stuff and then January soup and comfort foods. In the Spring – I’m just waiting for the summer food.
I want the grilled stuff – hamburgers, brats, and steak. Fortunately, my husband is willing to grill all year round, even in Minnesota. It’s always good, but something is missing. Then summer arrives and you realize it just tastes better when you eat it outside.
Last weekend I was invited to a BBQ. I was reading a magazine and it had some pasta salad recipes in it. But when I went to the grocery store I kind of combined the ingredients in my head of two different recipes. So, when I got home, I realized I didn’t have all the ingredients for either salad. And it was okay.
I think my mind just chose what to remember the ingredients I like. So I created a new recipe. And I loved it. And it made me feel creative and full of good food at the same time!
Ingredients
Half pound of Orzo pasta
20 grape or cherry tomatoes
Half a cucumber
1/4 red onion
8 Basil leaves
¼ cup toasted pine nuts
Dressing
¼ cup olive oil
4 tbsp red wine vinegar
1 tsp mustard
Pepper
Cook the pasta according to the directions on the box. Drain and rinse with cold water and put in a bowl. Cut the tomatoes in half and add to the bowl. Cut the cucumber into bite size pieces and add. Cut the onion and and basil leaves and add them to the bowl as well. Toast the pine nuts in a pan and add to the salad. Mix the dressing in a jar or small bowl and mix. Add to the salad and stir. Feeds 4 as a side dish.
