Just bring a salad” is what we hear all summer long, isn’t it? Going to this barbecue or that, we’re constantly challenged to show up with something interesting to share with family and friends. This salad has some classic Southwest inspirations, but uses Orzo pasta, a Greek-style, rice-shaped pasta.  Ground turmeric is that bright yellow spice, often an ingredient in mustard. Smoke paprika is essential. La Dalia brand can be found at Vincenzo’s (or also now in our ‘Studio Sampler’ basics basket at The Culinary Studio!) And as per request, we’re giving this recipe out again to start the season off right.

Cook pasta until al dente in salted water;

Drain and let cool on a baking tray;

In a large bowl combine olives, green onions, tomatoes, peppers, cilantro and cheese;

In a small bowl whisk together lime juice, oil, turmeric, smoked paprika and a good pinch of salt and pepper;

Combine gently the pasta with the vegetables and the dressing; enjoy at room temperature or cold.

Inspired Pasta Salad

• 1 450g box of Orzo pasta, cooked until al dente
• Salt
• 1 cup sliced black olives
• 1 pint cherry tomatoes, sliced in half
• 1 bunch of green onions, chopped
• 1 green or red pepper, diced
• 1 bunch of cilantro, chopped
• 2 cups grated old cheddar cheese
• Juice of 4 limes (or more, to taste)
• 1/3 cup olive or canola oil
• 1 tsp ground turmeric
• 1/2 tsp smoked paprika
• Salt and pepper, to taste