Summer is sizzling! It's so hot farmers are feeding their chickens crushed ice to keep them from laying hard boiled eggs. It's so hot cows are giving evaporated milk. It's so hot potatoes cook underground and all you have to do to eat dinner is to pull one out and add butter, salt and pepper. It's so hot ... well, you get the picture!
Weather like this begs for cold suppers. With a little planning, you can prepare the pasta for this salad at a time of day when the kitchen is coolest (usually in the morning), and finish putting it together just before serving.
Orzo and Chickpea Salad
1 ½ cups whole wheat orzo
1 cup quartered cherry or halved grape tomatoes
½ cup pitted Kalamata olives
1 ½ cups (15 ounce can) chickpeas, rinsed and drained
4 oz. crumbled feta cheese
Salt and pepper to taste
3 tablespoons olive oil
3 tablespoons cider or red wine vinegar
1 teaspoon dried basil OR 1 tablespoon fresh minced oregano
1/8 teaspoon garlic powder OR ½ teaspoon fresh minced garlic
Directions:
Cook orzo according to package directions. When the orzo has finished cooking, drain off the cooking water, refresh the pasta with cold water, and drain well. Toss together with the tomatoes, chickpeas, olives and chiffonade of fresh basil. Add dressing and feta and toss lightly.
NOTE: I meant to toss some broccoli flowerets in with the boiling orzo for about 2 minutes but I forgot. It would have added color and texture and big-time nutrition.
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