a summer salad

This salad is for my friend Kelly. She is attempting to collect a bunch of cold salad recipes so as to avoid a hot kitchen during dinner hour. I appreciate this collection, as my house has no air conditioning and the kitchen is especially . . . warm. We've hit another humid spell and my glasses fogged up when I left the chill of our window-unit-cooled bedroom for the unpleasant smack in the face of the humid living room.

How pleasant.

I haven't tried this salad yet but my mom sent it to me this week with the subject: Try this salad . . . so I suggest you do what Carol says. :) The notes aren't hers but I'll leave them in there anyway.

Orzo Salad

1 package (16. oz.) Orzo

14 dried tomatoes (I prefer the oil-packed julienned ones in a jar-I drain & use the whole jar-it is small).

10 pitted ripe olives, sliced (I use the bottled Kalamata ones-you can save them in the refrigerator, unlike canned black olives)

1 can artichoke hearts, quartered

1 stalk celery, sliced

1/3 c. roasted sweet red pepper, chopped (I use a small jar of the canned ones-I hate to waste them, and usually don't have anything to do with the leftovers before they spoil)

2 T. fresh basil, chopped (easiest way is to roll the leaves and snip with scissors)

2 T. fresh Italian parsley, chopped (I have used regular parsley when I didn't have Italian handy, but don't like it as well)

Feta Cheese (I use a small box of traditional flavor/style - or about 3/4-1 cup)

3 T. lemon juice

3 T balsamic vinegar

3 T. olive oil

1/4-1/2 t. salt

1/8-1/4 t. pepper, freshly ground

Cook pasta according to directions; drain. While pasta cooks, soak dried tomatoes in warm water for 10 minutes (if you are not using the oil-packed ones); drain and chop.

Combine pasta, chopped tomato, olives, and remaining ingredients in a large bowl, tossing to coat with dressing. Makes 6-10 servings.