**UPDATE: For the life of me, I couldn’t remember where I adapted this recipe from. I go through countless recipes everday trying to find something inventive that will please the palate of me and my husband. Upon going through a stack of papers today I found the recipe and couldn’t go without giving it a recipe ”shoutout.” This recipe will provide you with actual measuring but like I stated in my adaptation free feel to eyeball ingredients to suit your tastes! xo
When summer comes around I always try to make dishes that are flavorful and light but that also utilize ingredients that are in season. I had stocked up on cucumbers - 8 for $1 at the Korean market- (you really can’t beat that) and was trying to get creative with some of my summertimes recipes. Here’s a great summertime pasta salad that makes a large quantity to last you through the week or to serve at a barbeque or dinner party. For a cucumber cocktail, make sure to check out one of my earlier posts on Cucumber Martini’s here. Enjoy!
-1 box of Orzo
-a handful of fresh Mint leaves, chopped (enough to really flavor the salad)
-3 scallions (green and white parts)
-1-2 cucumbers chopped into small pieces
-2 Tbs Olive Oil
-Juice of 1 Lemon
-Salt and Pepper to taste
Boil the Orzo until it’s “Al Dente”-about 8-10 minutes. Aside from the box of Orzo, use as much of the ingredients listed to suit your tastes. I just gave you a ballpark but I pretty much eyeball everything. I really love the flavor that the scallions bring to this dish so I tend to add a bit more. If it looks like there is too much Orzo and not enough of the other ingredients, simply add more of the scallions and cucumbers. The mint should be a welcome flavor suprise, but don’t let it overpower your dish. I found that a “handful” of leaves does the trick. It’s probably 1/4 cup, so just make sure it’s finely chopped.