Rewind to Summer

In May we read The Swan House and Jay Jay hosted our KO meeting. I had just come back from a week of camping, so anything that wasn't a hotdog or frozen lasagna would have tasted good to me. I'm pretty sure I'm not the only one who enjoyed our dinner that night, however. Jay prepared grilled fresh summer vegetables with a tangy vinaigrette and an orzo pasta salad that Karen and I made several times throughout the rest of the summer.

Orzo Pasta Salad

1 cup uncooked orzo
1/2 cup thinly sliced green onions
1/2 cup crumbled feta cheese
1/4 cup chopped fresh dill
1 (19 ounce) can chickpeas (garbanzo beans), drained
3 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon minced garlic

Cook pasta according to package directions, omitting the salt and fat. Drain and rinse with cold water; 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 whisk. Drizzle over pasta mixture; toss gently to coat.

Jay Jay served hers over a fresh salad of romaine lettuce.

4 cups thinly sliced romaine lettuce

1/2 cup chopped fresh mint (optional)
1 tablespoon fresh lemon juice
2 teaspoons extra-virgin olive oil
1/8 teaspoon salt

Combine all ingredients for dressing in a small bowl, stirring with whisk. Drizzle over orzo pasta salad.