Let’s do Lunch: Mediterranean Pasta Salad

When I got back form Sweden, it was 100 degrees outside and I had no energy to cook or bake anything that required the oven. So when I was trying to plan out what to eat for the week, I decided to try making a pasta salad. I’ve never made one before, but the idea of something cold and delicious ready to eat whenever I wanted sounded too good to be true.

And it was. This pasta salad is simple with simple flavors, but that’s exactly what I wanted. Whenever I wanted lunch, I just had to scoop some pasta salad into a bowl – no cooking required (other than on day 1). This would also be great for a Memorial Day BBQ and super customizable. Prefer balsamic vinegar? Use that instead. If you want to add kalamata or black olives instead of green olives, go for it. If you want to add chicken, I think that would be wonderful (I just didn’t want to cook more than I had to).

All I know is that next time there’s a heat wave in Los Angeles, I’ll definitely be making this again.

Mediterranean Pasta Salad

serves 4-6

1 cup diced cucumber
2 cups grape tomatoes, halved
1 15-oz can chick peas, drained and rinsed
1 pound orzo
1/2 cup diced olives
1/2 cup crumbled feta cheese
3 tablespoons red wine vinegar
3 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
1/4 teaspoon white pepper

Cook orzo pasta according to directions. After draining pasta, pour 2 cups cold water over to stop cooking process. Let pasta chill in refrigerator until no longer hot.

In a small bowl, whisk together red wine vinegar, oregano, basil, garlic salt, and pepper. Pour in olive oil and whisk until combined.

In a large mixing bowl, stir together the orzo, cucumber, tomatoes, chick peas, olives and feta cheese. Pour dressing over the top and mix until combined. Store in the fridge.

[source: a Confectionary Tales original]