With summer, comes abundance - especially of squash! This past weekend, Mark and I tried to make a dent in all the summer squash we have accumulated from our garden and from our CSA. We made Chocolate Zucchini Cake, Zucchini Bread, and a Crookneck Orzo Pasta Salad. The recipe for this dish was inspired by the Polka Dot Pasta Salad in Pure Flavor, a cookbook from the Pacific Northwest. Of course, being me, I tweaked it to work with what we had and it came out wonderfully and was pretty to boot.
Here's the recipe as I made it:
1 package orzo
6 T olive oil (I used an herb infused oil from some marinated mozzarella balls I had.)
1 1/2 t grated lemon zest
1/4 cup fresh squeezed lemon juice
3 small garlic cloves (from our garden)
kosher salt to taste
fresh ground black pepper to taste
ground cayenne pepper to taste
2 plum tomatoes, diced (CSA)
3 small yellow crookneck squash, seeded and diced (CSA)
3 red scallions, sliced (CSA)
1/2 cup chopped parsley (from our garden)
2 T chopped fresh basil (from my bedroom window herb garden)
Cook the orzo and rinse with cool water, let drain.
Combine all the other ingredients, add orzo, and toss well.
Stirring the creative soul...
4 weeks ago