Lemon Dill Orzo Salad

One of many, many, many reasons Summer is my favorite is the PASTA SALAD. Endless combinations; throw together your favorite things with some yummy dressing, and call it dinner. Several nights a week.

Pasta salad also happens to make perfect boat food, served in paper cups... which we confirmed last weekend during an annual lake trip, celebrating a couple of our favorite people. I pretty much made this recipe up as I threw it together on Friday night. So by all means, every component should be adjusted to taste! Lemon, dill, and cucumber are a natural combo.  A couple of the ingredients are exclusive to Trader Joe's, but easily replaced.

It's simple and tasty.

To one pound of cooked orzo, mix in the following...

one English cucumber, diced
a generous handful of dill, chopped
four ounces dill Havarti (Trader Joe's)
one bag rosemary Marcona almonds (Trader Joe's- SO good)

For the dressing, whisk together the following:

juice of two lemons
zest of one lemon
1/4 cup olive oil
one garlic clove, minced
one teaspoon Dijon mustard
a generous squirt of honey 1/2 teaspoon sea salt 1/8 teaspoon black pepper
(A very basic vinaigrette perfect for most any salad.)

Stir the dressing into the orzo mixture. It only gets better if it sits in the fridge a day or two! And just because I love fruit in my salad, I figured throwing in a few handfuls of strawberries wouldn't hurt a bit.

Here's to the upcoming weeks and weeks of refreshing pasta salads! Yay, Summer!