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On Labor Day, we invited Ryan's family over for a semi cookout. It was originally intended to be a true cookout until we realized how dirty our grill was and how lazy we were feeling that day. Ryan's parents brought lots of grillers, veggie hot dogs, and tasty potato salads from Whole Foods while I made the following pasta salad from a recent issue of Bon Appetit. I ended up using a little more than half the goat cheese called for and i thought that was plenty. Easy, simple side. For dessert, we chowed down on German Chocolate Cake.
Orzo with Garbanzo Beans, Goat Cheese, and Oregano
Courtesy of Bon Appetit magazine
1 1/2 cups orzo (about 9 ounces)
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 garlic clove, minced
1 15- to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
2 tablespoons chopped fresh oregano
15-ounce log soft fresh goat cheese, crumbled (about 1 cup)
Cook orzo in large saucepan of boiling salted water until just tender, stirring occasionally. Drain orzo.
Whisk olive oil, fresh lemon juice, and minced garlic to blend in large serving bowl. Add drained garbanzo beans, cooked orzo, and chopped fresh oregano; toss salad to coat. Season salad to taste with salt and pepper. Gently stir in crumbled goat cheese. Serve orzo salad warm or at room temperature.
Loveable Henry:
oooh! what a tasty (and more importantly, easy) looking side dish. i'll definitely try it out. tonight i will make mushroom risotto i think.