One of my favorite parts of summer cooking is that it’s often simple, and the ingredients are so fresh and vibrant. Orzo Salad is one of those dishes that is a wonderful summer side dish because it can be made in advance, eaten at room temperature and even the pickiest of eaters will devour it. During the summer months I spend a lot of time at last minute BBQs, picnics and other outdoor get togethers. With that being said, sometimes I need to bring a last minute dish, and I don’t want to bring something boring. In under thirty minutes this Orzo
Salad comes together, with bright red cherry tomatoes, crunchy cucumber, sun dried tomatoes, scallion and my favorite part: toasted pine nuts and creamy feta.

When I think of summer one of the first thoughts that pops into my mind are beach picnics at Great Point, Nantucket. Ever since I was young, my family would pack up the Jeep with fishing poles, kites, and coolers filled with drinks, gourmet sandwiches, freshly baked cookies, Cape Cod potatoes chips and more often than not this delicious orzo salad made an appearance. A great way to transport this salad is to fill small mason jars, and make individual sized, grab and go portions. It stays cold when placed in a cooler, and once you’re at
the beach it is a lot easier to serve because there isn’t a big bulky bowl and plates to deal with. My goal for summer parties is to always enjoy myself with good friends, food and drinks and not spend it stuck in a kitchen or dealing with unnecessary messes. This colorful orzo salad, with the cute mason jars and the sounds of the beach and ocean in the background, makes for a picturesque summer beach picnic for all to enjoy. Make your summer simple, practical and delicious!

Ingredients:
1 Lb. orzo cooked al dente
1 large cucumber diced in quarters
1 box cherry tomatoes halved
3 green onions sliced
6 oz. of toasted pine nuts
1/2 cup julienne cut sun dried tomatoes drained
Chopped parsley
Feta cheese
Dressing:
1/4 c red wine vinegar
1/2 c. olive oil
1 clove garlic minced
Salt
Pepper

Directions:
1. Cook pasta al dente, drain and cool.
2. Add all ingredients except feta and mix in a large bowl. Once mixed, sprinkle the feta on top of salad.