This summer salad is quick, healthy, and super yummy. It is loaded with vegetables but it has such a simple taste. I think that it will be the next picnic food for me. It would also be a great dish to serve on the side of some cooked fish.
It was inspired by this blog and that cook, Cate, was inspired by another blog! So as you can see, it is was a typical cooking experiment for me.
1 chicken bouillon cube
1 1/2 cups orzo
extra virgin olive oil
1/2 red onion, chopped
1/2 orange pepper, chopped
1 baby summer squash, cut in half lengthwise, and then sliced
6 asparagus stalks, cut into 1" pieces
12 cherry tomatoes, halved
~2 1/2 T fresh parsley, chopped
6-7 basil leaves, chopped
freshly grated sea salt and black pepper
~2 T french feta cheese, chopped (this is a creamier feta than Greek)
1 15-oz can chic peas, drained and rinsed in a colander
1/8 c extra virgin olive oil
1/8 c red wine vinegar
1/8 c freshly squeezed lemon juice
1 t honey
freshly grated sea salt and black pepper (to taste)
1. Boil water in a pot. Add the bouillion cube and the orzo. Cook for about 7-9 minutes or until tender. Drain and rinse with cold water.