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I'm a redeemed child of God and the momma to four vivacious daughters. I'm passionate about finding hidden blessings in the trials of life, living it out in an honest and open way, while encouraging those around me to believe in better.

5
Sep

good-bye summer {salad}

I hosted the most fabulous party {if I do say so myself} the other night … hope to get a chance to tell you about it in the next few days, but first … I wanted to share a yummy recipe with you.  Actually, I’ve got a few recipes to share … but thought this one is the perfect “good-bye to summer salad” … enjoy!

tri-colore orzo salad

Tri-Colore Orzo

Ingredients:

  • 1 pound orzo pasta
  • 3 tablespoons extra-virgin olive oil, plus 1/4 cup
  • 2 cups fresh arugula
  • 3/4 cup crumbled goat cheese
  • 1/2 cup dried cherries {I used the tart variety}
  • 1/4 cup toasted pine nuts {I used way more than this … I love a pine nut!}
  • 3 tablespoons lemon juice {I used fresh squeezed}
  • 1  1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper {I forgot to put this in, but tasted pretty good regardless}

Directions:
Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.  Drain pasta and put the pasta on a large cookie sheet.  Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.

Once the orzo is cool, transfer to a large serving bowl.  Add the remaining ingredients and toss gently to combine.  Serve.

Yum-yum-yummy!!

And … as a side note … if you’ve never ‘toasted’ pine nuts before … the little suckers toast up pretty darn quick!  And just sayin’ here … but I’d advise against putting them in a 570 degree oven and walking away for … oh say … 10-15 minutes.

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7 Responses to “good-bye summer {salad}”

  1. Brigitte Short says:

    Yup…that is one pretty darn good salad!! And it WAS one heck of a great party!! :)

  2. Tiffany says:

    Yum-yum! I add alot more pine nuts too. Pan toasting vs. oven toasting is better.

  3. Janie says:

    Hey Tracie,

    This sounds really good…I am going to try it. I LOVE pine nuts…toasting them in a saute pan is an easier way to do it. However, you have to watch them…they do burn quick!

  4. Lisa Mahnke says:

    It was really good! Feel free to make it for me any time you want! :)

  5. Leslie says:

    Since I’m making this for dinner tonight, I’m glad you added the tidbit about toasting the pine nuts. I’ve never tried that before, and would probably have done the same thing. LOL. I’m debating whether to add the basil to the recipe, as in the original. Our garden is overflowing with it.

    That party was waaaay fun. Can’t wait until we can do it again!

  6. Heidi Fannin says:

    I stopped at Amy’s house after Yoga and she said “have you eaten yet” thankfully I haven’t and low and behold this lovely yummy dish was at my side…………… I loved it and am so proud of Amy for cooking it……….Yipppppppppeeeeeeeeeeeee
    Thanks for sharing this recipe Tracie!
    your photos are amazing.

  7. [...] July I’m making Tracie’s Summer Orzo Salad. I’ve already made it countless times. It’s summer in a [...]

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