Ciao Bellas! I am writing this post as I pack for my 2 week Italian Adventure that leaves tomorrow. I apologize for being M.I.A., I was away at camp in the wilderness (aka no internet!) and have been busy with family events, searching for jobs, and trying to figure out my life!
I should be writing this recipe-post about some wonderful Italian delicassy, but to tell yout he truth, when I come home from work in the summer, I don't really feel like peeling garlic and dicing tomatoes. So try this easy recipe that I created which I make on Sundays in the summer so that it can rest for at least 24 hours and I can enjoy it Monday evening after work when the last thing I feel like doing is turning on the stove..
Orzo Summer Fiesta Salad
(serves 6 as an entree, 8-10 as a side) Feel free to cut the recipe in half or in quarters to make if you are the only one eating it that week.
*1 box orzo (found in the pasta aisle)
*1 zuchinni, diced
*1 yellow squash, diced
*1 bunch of scallions, finely chopped
*1 orange bell pepper, diced
*1 red bell pepper, diced
*1/4 cup feta cheese crumbles (optional)
*1/2 pound cocktail shrimp, diced (optional)
*Combine olive oil and any type of vinegar you have in the house with salt and pepper, dress to your liking, OR
*Use any store bought dressing.
*Cook orzo in boiling water until al dente. Combine all ingredients. Dress to your liking. Refrigerate over night. Toss the next day and enjoy!