Here is the next recipe I wanted to share with you that is in my seasonal, garden fresh, series! I do love this salad, it is one that I look forward to all summer. I had originally found the recipe on the food network site, but it is gone now. So, I had to try and put this together from memory. I am usually not to good at remembering all ingredients, it seems like I always forget something! But, we loved this. It may have been our most favorite, ever! Truckin' Man didn't even complain about me sneaking squash into another dish!
Summer Orzo Salad
12 ounces orzo pasta
1 Tbsp extra virgin olive oil
2 Tbsp olive oil
1 onion, chopped
1 green bell pepper, chopped
1 yellow squash, grated (you can use zucchini, too)
1/2 tsp lemon pepper
1 Tbsp lemon juice
Cook orzo according to package directions. When pasta is al dente, drain well and rinse. Pour into bowl, and toss with extra virgin olive oil. Set aside.
Heat olive oil in skillet over medium-high heat. Add onion, and green bell pepper. Cook for about 5 minutes. Add yellow squash to pan. Add lemon pepper to vegetables. Cook, stirring often, until the squash is just starting to brown. Remove from heat immediately. Add vegetable mixture and lemon juice to orzo, toss until veggies are completely combined with orzo. Add salt to taste. Add more extra virgin olive oil, if desired. Garnish with parmesan cheese.
Serve room temperature or cold.
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