And just like that, summer is over in a couple days and we are officially into FALL. Bring on the uggs, scarves, leggings, and sweatshirts! Haha I am so #basic.
Okay but until then, we have some farewells to say. More specifically, saying farewell to summer and its bounty! But hey – as they say, when one door closes another opens so we can probably start embracing all things Fall soon (hi stone fruit & pumpkin!!). However, I’m going to need Mother Nature to get that memo because it’s still humid as
This is what I call an end of summer orzo salad. I called it that because you’re basically throwing everything that reminds you of summer into a pasta salad and tossing it in pesto and eating the entire bowl. Yes, the entire bowl. Because it’s THAT good.
Summer reminds me of abundant amounts of corn, zucchini, basil, and tomatoes. Therefore, the simple ingredients within this end of summer orzo salad is just that plus cute mozzarella balls because why not? You almost have to have some sort of cheese atop your salads, am I right?
I’m getting kind of nostalgic just thinking about what summer reminds me of. It’s kind of crazy we are over and done with another season so quickly. I sometimes take for granted summer days. I mean, sure, there are miserable as hell days during the summer but I do really like that there’s barely any rain in the summer (just thunderstorms that can sometimes be quite calming) and you can walk outside with no jacket. Just shorts and a t-shirt. I love not having to wear layers and/or piling on jackets, gloves, and hats just to go outside to walk the dog. There are definitely lots to be missed about summer but I guess I should embrace the fact that we actually have seasons around here unlike other parts of the country.
Using all of summer's best ingredients, this end of summer orzo salad is full of flavor and a great way to say farewell to summer!
- 2 cups uncooked orzo pasta
- 1/3 cup homemade basil pesto or store-bought, see note below
- 1 1/2 cup diced zucchini
- 2/3 cup fresh corn kernels, frozen is fine too
- 10 ounces cherry tomatoes, halved
- 8 ounces mozzarella balls
- Juice of 1 lemon
- Salt and pepper, to taste
- Cook orzo pasta according to the instructions on the package then drain well after it's finished cooking.
- In the meantime, sauté zucchini in a skillet over medium-high heat with 1 teaspoon of olive oil. Cook until just tender, about 5-7 minutes.
- In a large bowl, add pesto, orzo, zucchini, corn, tomatoes, mozzarella, lemon juice, salt and pepper. Toss all together until everything is evenly distributed.
- You may now cover and let chill in the fridge for 4 hours or eat immediately. It is great hot or cold!
You can use this homemade pesto recipe. Just sub out the arugula for basil!
*Nutrition facts are an estimate and not guaranteed to be accurate.