It's still summer even though school has started and some leaves and acorns are just starting to fall. And with school and work and activities, busier than ever. That's why making up some salads ahead of time helps with lunches and dinners when you don't have to worry about making a side dish, and grilling out is still a possibility. The two orzo salads are staples at our house. They can both be a side, or the Mediterranean chicken version can be a great lunch or dinner main course. Then there's my favorite Market Tuna Salad, using fresh farmer's market ingredients, the salad is light and full of veggies. I love to put it on top of a plate of greens and dress it lightly with my favorite balsamic vinaigrette. It makes a substantial, but light end-of-summer meal.
Orzo Arugula Salad
ORZO ARUGULA SALAD
Serves 4
8 oz orzo
1/3 cup basil pesto
1 Tbsp balsamic vinegar
1/2 tsp each salt and ground black pepper
2 Tbsp olive oil
2 cups baby arugula, washed and patted dry
1 cup halved grape tomatoes
1/3 cup each chopped red onion, red bell pepper and cucumber
1/4 cup grated romano
2 Tbsp pine nuts, toasted
1. Cook orzo according to package directions, drain and rinse with cold water. Set aside to cool.
2. Whisk together pesto, balsamic, salt, pepper and olive oil. Add orzo, arugula, tomatoes, onion, bell pepper, cucumber and romano. Toss until mixed together. Serve topped with pine nuts and chopped basil.
Mediterranean Chicken Pasta Salad
MEDITERRANEAN CHICKEN PASTA SALAD
Serves 4
8 oz orzo
1 cup shredded cooked chicken
1 cup cubed summer squash or zucchini
1 cup cubed cucumber
1/4 cup chopped red onion
1/8 cup halved kalamata olives
salt & ground black pepper to taste
1/4 cup balsamic vinaigrette
1/4 cup crumbled feta, plus more for topping
1. Cook orzo according to package directions, drain and rinse with cold water. Set aside to cool.
2. Add orzo and the rest of the ingredients and toss to mix thoroughly. Serve topped with crumbled feta cheese.
Market Tuna Salad
MARKET TUNA SALAD
Serves 2-3
1 large can water-packed albacore tuna, drained
1/2 cup each chopped cucumber and grape tomatoes
1/4 cup chopped kosher dill pickles
1/8 cup chopped red onion
1/2 cup olive oil mayo
juice of 1/2 lemon
1 Tbsp lemon pepper
salt and ground black pepper
1. Mix all ingredients, being careful not to break up the tuna too much, leaving it in chunks. Serve on mixed greens or in a Tuna Melt, shown below. Add your favorite cheese and top crusty bread. Heat in a 375 oven until cheese is melted.
Market Tuna Melt