Summer Orzo Salad

Okay, so I decided to be a little adventurous with this recipe.  Perhaps my adventurous side needs to slowly progress.  This salad turned out exactly the way it was supposed to, but I had a hard time liking the flavor of the fresh mint.  So, I think if this is a recipe you want to try out, you have two options.  Either follow the recipe exactly or take out the mint, some of the fresh basil, halve the garbanzo beans, and perhaps use an italian dressing.  Although, I did really enjoy the red wine vinaigrette dressing so I encourage you to use the dressing!

Source:  Giada de Laurentis, Giada's Family Dinners

Ingredients:

4 c. chicken broth
1 1/2 c. orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 c. red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 c. finely chopped red onion
1/2 c. chopped fresh basil leaves
1/4 c. chopped fresh mint leaves
3/4 c. Red Wine Vinaigrette, recipe follows
salt and freshly ground black pepper

Directions:

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7--9 minutes.

Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat.

Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette

Ingredients:

1/2 c. red wine vinegar
1/4 c. fresh lemon juice
2 tsp honey
2 tsp salt
3/4 tsp freshly ground black pepper
1 c. extra-virgin olive oil

Directions:

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender.

With the machine running, gradually blend in the oil.

Season the vinaigrette, to taste, with more salt and pepper, if desired.

Yield: 1 3/4 cups

Italian Pasta Salad

I have been on such a pasta salad kick lately.  It's been so hot and muggy lately so a good pasta salad has been really refreshing.  I've been fixing these salads lately for dinner as a test for what I will bring to some upcoming BBQ's.  This salad was so easy to make and reallllly yummy.  If you're a procrastinator like me and need to come up with a quick pasta salad for a party, this recipe will work for sure.

Source:  Stephanie Cooks

Ingredients:

2 cups uncooked pasta
1 cup broccoli, cut into small florets
1/2 cup grape tomatoes, diced in 1/2 (I used cherry tomatoes)
3-4 tbsp. parmesan cheese
Kraft Roasted red pepper Italian salad dressing  (I used Kraft Light Zesty Italian)

Directions:

Bring a pot of water to boil. Cook the pasta. In the last 2 minutes, throw in the broccoli.

Drain the pasta/broccoli mixture. Run under cold water.

Allow the mixture to cool completely.

Add the grape tomatoes and a few squirts of dressing. Toss well, store in the fridge to allow the tastes to marinade.

Right before serving add the parmesan cheese, stir well, and serve cold.

Salad Stuffed Shells

It's summertime!  Time for lots of fun-filled BBQ nights with friends and family.  One thing a BBQ always needs is pasta salad.  There are so many different kinds to make, but as soon as I found this recipe, I knew I had to try it.  It was so different and oh, so good!  I always loved this recipe because the options are limitless.  Add or delete vegetables of your choosing and top it off with your favorite dressing.

Source:  Stephanie Cooks

Ingredients:

Lettuce, chopped (I used pre-shredded)
Cucumbers, diced small
Tomatoes, diced small
Shredded cheddar cheese
Carrots, diced  (I used pre-shredded)
Jumbo shells, cooked and cooled
Salad dressing (I used zesty italian)

Directions:

Take all of your salad ingredients and toss them together in a bowl.  Mix a little salad dressing in to coat lightly.

Stuff each shell with salad until it is full.

Right before serving drizzle dressing over the shells.