Here’s a super quick and easy salad that captures the best of summer flavors…tomato and basil. It’s quickly become a favorite around here this summer. Give it a try, I think you’ll like it!
2 cups uncooked orzo pasta
1/2 c chopped fresh basil leaves
1/3 cup chopped, dried tomatoes
2 T olive oil
1/4 c grated Parmesan cheese
1/2 t salt
1/2 t ground black pepper
First of all, the original recipe called for oil packed dried tomatoes but I just use our dried tomatoes, crushed, and with a little oil poured over them.
Cook the orzo in a large pot of boiling water for 8-10 minutes or until al dente. Drain and set aside.
Place basil and tomatoes in a food processor and pulse 4 or 5 times until blended.
This is what our basil-tomato mixture looks like.
In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.
We dipped our toes into cold mountain streams,
and rafted down,
and jumped into the Colorado River.
Yes, that’s Hannah in mid flight!
We hiked through mountain forests and along meadow trails.
We stood atop the continental divide
and explored the tundra and it’s flora and fauna at 13,000 feet.
We rode horses through mountain forests
and gazed upon clear mountain lakes.
We stood on top of the world (well, some of us did!)
and relaxed in the shade of the valley.
We marveled at little critters and beautiful flowers.
We enjoyed the luxury’s of our temporary home.
We tried our hand at mountain climbing
and pondered the idea of snow melt in August.
And thru it all we marveled at God’s handiwork!
I can’t wait to show you all of this wedding but this will have to do for now!
No detail was forgotten.