I seem to be in a side dish frame of mind. I think in the summer it’s great to have many side dishes up your sleeve to be able to make ahead ready for a BBQ. Here is another great one using orzo.
PS. Summer is my least favorite time of year. I have VERY pale skin and try to avoid the sun at all costs! So, you can picture me under an umbrella June through September. My husband spends most of the time adjusting the umbrellas so that I have constant shade. Thank you Eric! I love you too!
Orzo Salad with Heirloom Tomatoes & Herbs
8 oz orzo (rice-shaped pasta; about 1 1/4 cups)
2 Tbs Sherry wine vinegar
1 Tbs fresh lemon juice
1/2 cup extra-virgin olive oil
1 1/4 lb assorted heirloom tomatoes, cut into 1/2-inch pieces
3/4 cup chopped green onions
1/2 cup sliced pitted oil-cured olives
1/4 cup thinly sliced fresh basil
1/4 cup chopped fresh mint
2 Tbs chopped fresh Italian parsley
Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer to medium bowl; cool.
Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in remaining ingredients. Season to taste with salt and pepper.
Can be made 2 hours ahead. Let stand at room temperature. Stir before serving.