ORZO PASTA SALAD

1 lb. orzo
3 cloves garlic, minced
2 tbsp. distilled white vinegar
4 tbsp. extra virgin olive oil
1 c. packed basil leaves, chopped
3 scallions, chopped
3 c. frozen peas
1 green bell pepper, chopped
1 c. feta cheese, crumbled
4 roma tomatoes, diced
1/2 c. parsley, chopped
salt and pepper, to taste

Cook pasta until al dente (you can throw the peas in there to cook through as well). drain and set aside in a serving dish.

Meanwhile, in a skillet, saute the garlic in 4 tbsp. olive oil over medium heat for 2 minutes, stirring occasionally. Increase the heat to med-high and add the bell peppers,diced tomatoes, salt, and pepper. Cook for about 5-10 minutes until peppers and tomatoes are cooked through. Reduce heat to medium and add the vinegar, basil, scallions, feta, and parsley. cook for 2-3 minutes, stirring occasionally.

pour this mixture over the orzo/pea mixture and mix well. adjust seasonings to taste.

TOMATO-BASIL ORZO WITH A TWIST

This is one of my new favorite pasta sauces to make! It would taste good with any kind of pasta but I had orzo...

1 lb. orzo
2 pints cherry tomatoes
3 garlic cloves, minced
1/2 c. - 1 c. packed basil leaves
2 tbsp. apple cider vinegar
2 tbsp. extra virgin olive oil
1 tbsp. agave nectar or honey
1 tbsp. italian seasoning
salt and pepper, to taste

place tomatoes and garlic in a large skillet over medium high heat with a little oil. cook, shaking the pan occasionally, until tomatoes are tender and skin begins to char in spots, about 15 minutes. set aside to cool.

meanwhile, cook pasta until tender but still firm to the bite. Drain and place back in pot.

for the pasta sauce: place tomatoes, basil, cider vinegar, olive oil, honey, italian seasoning, salt and pepper in a food processor and blend until smooth.

pour tomato mixture over the pasta and mix well.

ORZO SALAD WITH LEMON, CORN, OLIVES AND BASIL

i LOVE basil but the store was out so that's why it's not in this picture :( also....if you don't like lemon you can substitute vinegar where it calls for lemon juice.

3/4 lb. orzo pasta
1 c. frozen corn, thawed
1/4 c. extra virgin olive oil
2-3 tbsp. lemon juice
3 large cloves garlic, finely chopped
1/2 tsp. kosher salt and black pepper, or to taste
1/2 tsp. lemon pepper seasoning
1/4 c. chopped black olives
1/4 c. fresh basil, finely chopped
1-2 c. grape or cherry tomatoes, halved

in a large pot, cook pasta until al dente. while the pasta is cooking, place the corn in a colander in the sink. slowly drain the cooked pasta over the corn and drain well.

in the stockpot, whisk together the oil, lemon juice, garlic, salt and lemon pepper until well combined. add the hot pasta and corn mixture, along with the olives, basil, and black pepper. toss thoroughly to combine.

transfer to a serving bowl and let cool about 10-15 minutes. add the tomatoes and toss well to combine.

serve slightly warm or at room temperature.

(fyi: i added some balsamic vinaigrette dressing to my bowl and it made this dish even more awesome. if you have some on hand, i recommend trying it!)

SPINACH PASTA SALAD

3 c. farfalle pasta
1 roma tomato, chopped
1/2 c. basil pesto
1/4 tsp salt and pepper
4 c. spinach leaves, chopped
2 medium carrots, thinly sliced
1- 14 oz. can artichoke hearts, drained, chopped

cook and drain pasta as directed on package. Rinse with cold water; drain.

meanwhile, in a food processor, blend tomato, pesto, salt and pepper for 30 seconds.

toss pesto mixture, pasta, and remaining ingredients.

ITALIAN MAC AND CHEESE

1 pkg farfalle noodles
3/4 pkg. italian three-cheese blend shredded cheese
1 tbsp unsalted butter
1 leek, chopped
8 asparagus spears, chopped
1/2 c, parsley, chopped
salt and pepper, to taste
3 cloves garlic, finely chopped

Cook garlic and butter in a large pot over medium heat for 1 minute. Increase heat to med-high and add the leeks and asparagus. Cook for another 3-5 minutes, stirring occasionally, until asparagus is crisp-tender. Transfer this all to a bowl and cover with aluminum foil to keep warm.

Use the same pot to boil noodles until al dente, reserving 3-4 tbsp. of the pasta water.

Drain noodles and then add the reserved pasta water, leek/asparagus mixture, and cheese. Mix together for a few minutes until all the cheese melts.

Top with parsley.