Thursday, July 26, 2012
No Blah Here
It is really pretty, though, and it couldn't be any easier or more customizable. The basics: chop the stems of rainbow chard into 1/4 inch slices, and chop or tear the leaves into bite-sized pieces. Place the chard stems in the bottom of a colander, put the leaves on top. Boil a cup (or more) of orzo--I used whole wheat. When the orzo is done, pour it over the chard. Drain really well, and then mix in what you want. This salad has sliced zucchini and radishes, shredded yellow squash, diced tomatoes, and basil. Add the cheese of your choice (this one has feta), and the dressing of your choice (I'm partial to a red wine vinaigrette), stir, and either eat right away, or chill and serve cold.
Normally, I find pasta salads either overdressed, really boring, or both. But there's no blah here, and doesn't have to be because you can change up what goes in each time. Hooray!