End of Summer Side Dish: Summer Squash Orzo Salad

Well, it’s here. Well, sort of.

You know, the end of summer. Next week is Labor Day – the unofficial end of summer. And quite honestly I couldn’t be happier. Yeah, it’s been hot. Yeah, It’s been humid. And yeah, I am ready to move on to those crisp fall mornings when the air doesn’t smack me in the face when I walk out the door. I know I shouldn’t complain. I mean it’s not like I didn’t know it was going to be humid -freaking humid. What is it about the humidity here – ugh it’s unbearable!

But that’s not why I’m happy. Okay, maybe a little. What I’m really happy about it is all the new fall produce. Change of season, change of vegetables on the table. Yippee!

Before I get ahead of myself, I’m sure there are many of you still swimming in summer produce. Especially squash – summer squash everywhere! While I’ve always been a fan of summer squash – yellow and zucchini – many don’t enjoy it. Hmm, I’ve talked about this before haven’t I? Um, yes okay – but that was last year, so let me remind you . Summer squash has a high water content (95%!) and when it cooks it can become a little mushy if not done right. Want you know a way around it? Eat it raw! I’ve been eating raw summer squash all summer, I’ve discovered it’s the way I like it best. So I’ve been experimenting – slicing it long ways and putting into sandwiches, slicing into discs and making salads. I’ve discovered it really makes a nice addition to any dish. And I’m a fan of sneaking in extra vegetables anywhere I can!

So grab those tomatoes (come on I know you’ve got them too!) and summer squash and try this easy Summer Squash Orzo Salad. I promise it’ll be great side dish at your end of summer cook-out!

How do you like to use up your excess produce?

Summer Squash Orzo Salad

Author: Erin Dishes Nutrition

Ingredients

1 cup whole wheat orzo
2 summer squash (yellow or zucchini), sliced into thin discs
2 tablespoons kalamata olives, roughly chopped
1/2 red onion, diced
3-4 Roma tomato, chopped
2 tablespoons celery leaves, chopped
2 tablespoons parsley, chopped
1 tablespoon dill, chopped
juice of 1 lemon
1 tablespoons olive oil
salt and pepper to taste

Instructions

Cook orzo according to directions.
Mix all other ingredients together in the large bowl while the orzo cooks.
Once the orzo is cooked, drain and add to bowl.
Mix thoroughly and let sit for a few minutes until the orzo cools and bit and the flavors blend.
Taste and add more salt and pepper if necessary.

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