Cold pasta salads are a great summer staple. When the temps are warm, throwing some meat on the grill + this easy salad makes for a light and delicious meal.

We (still!) have kale and green onions growing, and our tomatoes are just starting to produce. I used all of these of course, but you can add just about anything you grow in your garden either cooked or raw. I think it would be great with roasted peppers, squash, eggplant, blanched asparagus, you name it.

This is one version of mine. I’m sure there will be many more permutations throughout the summer.

Ingredients:

1 1/2 c orzo pasta
1 bunch kale, de-veined and chopped
4 green onions, chopped
3/4 c cherry tomatoes, chopped
1/4 c kalamata olives, chopped
2 T Dijon mustard
1/2 c olive oil
1/2 c lemon juice
2 t Herbs of Provence
1/4 c Parmesan cheese, shredded
S&P

Instructions:

In a pot of boiling water, cook the orzo pasta for 8-10 minutes, or until done. Strain, and run cold water over the pasta. Set aside. Chop all the vegetables. Mix the dressing: olive oil, lemon juice, herbs, and S&P. Add the veggies to the pasta, and pour the vinaigrette over it. Add the cheese. This can be eaten immediately, or it can sit in the fridge and marinate for a couple of hours.

It’s best paired with Rosé wine and eaten outside on a hot summer day.