Sarah's Summer Pasta Salad
This is a great pasta salad that I take for lunch or dinner when I need to make something easy and fast.
This is a great pasta salad that I take for lunch or dinner when I need to make something easy and fast.
- 2 small sweet peppers cored and chopped
- 1/2 cup english cucumber chopped
- 1/2 cup greek olives chopped
- 1/2 cup feta cheese chopped
- 1/3 cup italian parsley minced
- 1/3 cup red onion minced
- olive oil or your favorite salad dressing if you use salad dressing make sure it is oil based not creamy
- 2/3 box barilla orzo
- Carbohydrate 3.61362166820398 g
- Cholesterol 16.6875000141068 mg
- Fat 5.84870667155638 g
- Fiber 0.887600002902224 g
- Protein 3.14516166903829 g
- Saturated Fat 3.05150500256995 g
- Serving Size 1 1 Serving (67g)
- Sodium 359.872666967397 mg
- Sugar 2.72602166530176 g
- Trans Fat 0.315584666910372 g
- Calories 77 calories
Step-by-step
- Combine first 6 ingredients in large bowl.
- Cook pasta as directed on box.
- Once pasta has cooled add to ingredients in bowl.
- Mix thoroughly; next, add olive oil or salad dressing to your liking.
- Serve by itself or over a bed of lettuce.
The Temperature Mechanics of Cold Pasta
The ingredient list fails to mention temperature control, yet cooling the orzo completely before mixing dictates whether the final dish succeeds or fails. Starch molecules in hot pasta absorb oil aggressively and break down delicate cell walls in cucumbers and peppers if combined while warm. Boil the orzo in salted water until al dente, drain thoroughly in a colander, and rinse with cold water for 45 seconds to arrest internal cooking. Spread the drained grains across a rimmed baking sheet in a thin layer to drop the temperature to room ambient within 10 minutes before dressing.
Equipment Selection and Brine Balance
Mixing cold grain salads requires a wide stainless steel or glass bowl measuring at least four quarts to allow proper tossing motion without spilling contents over the rim. If a large mixing bowl is unavailable, use a clean stockpot as a substitute container for the assembly process. Feta cheese and Greek olives contribute significant sodium to the mixture, so taste the combined base before adding supplemental salt or oil. Dress the salad precisely 20 minutes prior to serving to let the orzo absorb flavors while keeping the parsley vibrant and green.
