Caroline, Chicago, IL
I am officially on a “standby summer salads” kick. This is another that I have made with frequency. I am so excited to be using fresh herbs with regularity!
I finally planted a number of my porch herb pots a few days ago only to have them trampled by an intense rain. I found one little fella out on the edge of the railing, completely exposed, roots washed clean from the downpour. The newly potted plant had not even enjoyed 24 hours in his new pot to secure his roots and had therefore, floated right on out when the torrential rains came. We are three floors up and yet the little foundling stayed on the 4 inch railing being pelted but did not plummet to his death three stories down. That little guy is a fighter and after gently tucking him back in his dirt, I named him Rocky.
Orzo Salad with Chickpeas, Dill & Lemon
1 cup uncooked orzo
1/2 cup thinly sliced green onions
1/2 cup crumbled feta
1/4 cup chopped fresh dill
1 19-oz. can chickpeas, drained and rinsed
3 T fresh lemon juice
1.5 T olive oil
1 T cold water
1/2 t salt
1 clove crushed garlic
Cook pasta according to package and rinse with cold water and drain. Combine pasta, onions, cheese, dill and chickpeas in a large bowl, tossing gently to combine. Combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture, toss gently to coat. Yields 4 servings.
From Cooking Light
June 28th, 2007 at 7:40 am
you need to write a book, woman. every recipe makes me want to run out for the ingredients and get cooking. thank you, again.
June 28th, 2007 at 7:56 am
Did you put Rocky in your salad or was he something other than dill?
June 28th, 2007 at 9:01 am
Jen - I only WISH these were my original recipes to write a book. I usually adapt everything a little but did not dream it up from scratch. Thanks for the kind words.
Mary- well… now I must admit it. I wanted the story to be about the exact dill that is in the salad. But, in fact it was a little baby fern that I am just in love with. It is the most delicate little thing ever. I will have to check again what kind it is. It is the only thing I planted that wasn’t an herb.
June 28th, 2007 at 7:38 pm
I’m a big fan of both orzo and chickpeas, so I’m gonna have to give this recipe a try. By the way, you’ve been tagged for a meme. Go to http://sugarandlard.wordpress.com/2007/06/28/too-much-information/
for details.
Scott
June 29th, 2007 at 11:58 am
WOW! I am making this one as soon as possible.
July 3rd, 2007 at 10:57 am
Mmmmmm! I copied this down and made it last night for my husband. Sooooooo good! It was a big hit. Woo hoo!
July 3rd, 2007 at 6:55 pm
wow, that is a perfect standby summer salad. yum.
July 11th, 2007 at 9:22 pm
[…] Is it too boring to post another orzo salad so soon? Well, the last was such a hit, I had to use up the rest of the orzo and my fresh herb garden continues to lure me in for clippings. So, this salad was born. I added chopped basil to the orzo and broccoli with a sherry vinegar and olive oil dressing. Next time, I would puree the basil with the dressing to make a fresh Basil Vinaigrette. It will add better flavor to each bite of the salad as well as some nice color to the pasta. The recipe below includes the adjustment. Enjoy! […]
July 27th, 2007 at 5:08 pm
I love this recipe, and I’m making it for lunch tomorrow! I always add a cup of edamame for a little extra crunch. And, FYI, it refrigerates really well.
Hmmm… found you on google. I’ll be back. You obviously have great taste
June 25th, 2008 at 2:50 pm
I just made this recipe. It’s really boring and bland, in my opinion. It sounded great initially, but not even my own addition of kalamata olives warranted a second try.