Summer Orzo Salad

Ingredients:
- 1 lb orzo pasta
- 4 carrots, grated
- 2 small cucumbers, chopped
- 1 can of garbanzo beans, rinsed and drained
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 3.5 oz crumbled feta cheese
- 2 avocados, diced

Directions:
Cook the orzo according to the package directions. Drain and let cool. Toss the grated carrots, cucumbers, beans, onion, cilantro, and parsley in a large bowl with the orzo pasta. Pour the dressing over and toss. Refrigerate for 2-3 hours or overnight. Before serving toss the avocado and feta into the pasta salad. 

Dressing:
1/2 cup olive oil
3 lemons, juiced
1 lime, juiced
2 garlic cloves, diced
Salt and pepper 

Directions:
Combine all of the ingredients in a bowl and whisk together.

Recipe slightly modified from My Colombian Recipes.

Pasta Del Sol

This is a really good pasta salad that has a different spin on it then most. It is really refreshing for the summer, with fresh pineapple and an orange juice based dressing. The recipe is from an old cook book of my Mom's; Purple Sage.

Ingredients:
Dressing:

• 1/2 cup orange juice
• 1/2 oil
• 1 tablespoon grated orange peel
• 1 tablespoon sugar
• 1 tablespoon crushed sweet basil
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon nutmeg

Salad:

• 1/2 fresh pineapple, cut into bite size pieces. 
• 1/2 pound bow tie pasta, cooked
• 2 naval oranges, peeled and cut into cubes
• 1 red bell pepper, julienne cut
• 1-2 carrots, julienne cut
• 1 cup frozen peas, thawed
• 3-4 scallions, chopped
• 1 cup cashews

In a small bowl combine all the dressing ingredients. Blend well. Set aside. In a large bowl, combine all the salad ingredients, except the cashews. Pour dressing over salad and toss. Cover and refrigerate at least 4 hours or overnight. Top with cashews just before serving.

Spinach and Asparagus Pasta Salad

This is an easy recipe for a pasta salad that can me added to and easily altered. You can even just use whatever veggies you have on hand and toss it together.

Ingredients:

• Bow tie pasta
• Asparagus, blanched
• Fresh raw spinach
• Toasted pine nuts
• Favorite vinaigrette recipe
• Salt and Pepper

Bring a large pot of water to boil, add the asparagus for only about 1 to 2 minutes. Remove from the boiling water using tongs and place in a bowl of water with ice to stop them from cooking. Next add the pasta to the boiling water and cook until tender, about 10 minutes. Cook the pine nuts over medium heat until toasted. Strain the pasta and let it cool off a bit. Cut the asparagus into small bite size pieces and toss all of the ingredients together in a large bowl. Top with toasted pine nuts. This would also be really great topped with sliced grilled chicken breasts.