As I kid, I was all about peanut butter and jelly sammiches. Now that I’m a completely mature grown-up, I tend toward salads of all kinds. Grains, greens, veggies, nuts- throw a bunch of crap together, and I’m all over that lunch. What is it that is so satisfying about soups and salads? They’re potpourris of all the food groups that can easily and quickly (and deliciously) be whipped up and consumed with glee.
In fact, salads and soups are my very favorite things to riff on, since there is veritably no end to mixing and matching ingredients in a bowl or pot.
One of the most delightful taste sensations in the whole world is pesto. Pesto served cold or warm makes stomachs all around the world sing like happy little happy bunnies. Right?
Here’s my recipe for you for pesto pasta salad, and it is obviously customizable to your likes.
PESTO PASTA SALAD
1/2 a bag of whole wheat orzo – I used DeLallo brand because I read about it on Pinch of Yum, and I am slowly doing everything she recommends.
1 zucchini, chopped
1 red pepper, chopped
About 4 oz pesto sauce – premade, or make your own pesto and add it to taste.
1. Cook the orzo until al dente. It’s also a must to yell, “AL DENTE!!!” when you are draining it.
2. Even though the package said to never rinse it, I rinsed the orzo in cold water to stop it from cooking more.
3. Toss in the red pepper and zucchini, mix in the pesto, and consume.
I used my new veggie chopper that I can’t shut up about for the pepper and zucchini. I love that thing. We’ve been eating more vegetables.
Pesto pasta salad is so the obvious thing to keep in the fridge for a week of snacking and luncheoning and midnight nomming.