ORZO SALAD

Good morning America!  Another beautiful day in store for us today.  Talking about my Grandmother and her cooking yesterday brought to mind more of her recipes.  The thing is, I don't think she ever thought of them as recipes, I think they were just meals that she made.  There were no recipe books, no cooking shows on TV.  Just "recipes" that had been handed down for generations.  Orzo was used a lot, especially in soups, and in salads.  It was also, along with Pastina, one of the first pasta's I had as a baby.  When I was a baby and when my children were babies, Pastina was one of the first foods.  The same with Orzo.  For those not familiar with Orzo, it is a sort of long diamond shaped pasta, very small, kind of like a large piece of rice.  It is so versatile.  I use it in my home made Chicken Soup instead of noodles or rice.  Also in a variety of salads.  One of those salads is today's recipe.  We used to have it a lot in the summer when all the vegetables were at their peak.  I make it a lot in the summer too.

ORZO SALAD

3 1/2 cups of Orzo
4 Roma Tomatoes seeded and diced
1 bunch of Asparagus blanched just to tender crisp (cut into 1" pieces)
Salt and pepper
1/2 bunch of parsley chopped very fine about 1/4 cup
1 container of the small fresh Mozzarella balls (they are about the size of a penny )
Chopped Basil about 1/2 cup
3/4 cup chopped, toasted Walnuts or Pine Nuts or a mixture of both (we used to love to help crack the Walnuts when we were kids)
10 to 12 Kalamata olives cut in 1/4

Cook the Orzo in boiling water just until al dente about 5 or 6 minutes.  Do not overcook.  Remove from the water, drain and put into a bowl with a couple of tablespoons of olive oil.  Stir to mix and set aside to cool.  Make a dressing of 1/4 cup lemon juice and 3/4 cup of olive oil.  When the Orzo is completely cooled, add the Tomatoes, Asparagus, Parsley, Basil, Walnuts, Olives, Cheese.  Pour the dressing over all and mix.
Salt and pepper to taste.  You can refrigerate the cooled Orzo for about 20 minutes before adding the rest of the ingredients.  On a large platter arrange a bed of Spring Greens mix.  Put the cooled Orzo Salad on top and serve.

A great Salad anytime.  Also when you have a crowd.  Something different for your Buffet.

Thanks for stopping in today
Ciao
Grayce