Welcome to Kathey Jo’s Kitchen in Las Vegas. I’m Kathey Raskin and as the summer comes to an end, I’m introducing you to this delightfully yummy salad (before the colder days bring on soup and sweaters). This salad contains everything that says summer and rounds them up into a single bowl that you can eat till it’s gone. This yummy dish calls on you to enjoy the remaining weeks of summer by sharing a bowl with your favorite group of people and one last pool party. So long summer! We’ll see you next year!
Summer’s End Orzo Salad
What you’ll need:
- 2 cups orzo pasta, uncooked
- 1/3 cup basil pesto, you can make your own or buy it
- 1 1/2 cup zucchini, diced
- 2/3 cup fresh or frozen corn kernels
- 10 ounces cherry tomatoes, halved
- 8 ounces mozzarella balls
- Juice of a lemon
- Salt and pepper (as you like it)
What you need to do:
- Cook the orzo pasta according to the instructions on the package and drain it well after it’s done cooking.
- While that’s happening, sauté the zucchini in a skillet over medium-high heat with about a teaspoon of olive oil. Cook until it’s just tender, roughly 5 to 7 minutes.
- In a large bowl, combine your pesto, orzo, tomatoes, zucchini, corn, mozzarella, lemon juice, salt, and pepper. Mix it all together until everything is evenly coated with pesto.
- Cover and let the salad chill in the fridge for about 4 hours. Alternatively, you can eat it right away. It is delicious hot or cold!
Remember to check back with me, Kathey Raskin, for additional recipes and fun facts about food. For now, enjoy the last few days of summer with some yummy salad and a drink by the pool!
