If this wasn’t 2020 and the world wasn’t ending, it would almost be BBQ season. Memorial day is what most people consider the start of summer where friends and families get together and celebrate the three-day weekend. This year may look a little different on Memorial Day for most of us. Some states still have strict social distancing orders, (looking at you WA) and some states are using this weekend to start opening beaches and parks. I don’t really care to go out to restaurants anytime soon or take my children to a store or anything but I would really like to be able to go on a picnic with the boys. Caleb and Aiden are itching to go camping and clamming, or even just hiking around the state. So, this weekend will probably be the same as the last few months, hanging around home, playing outside, eating too many popsicles and having picnics in the backyard.

But, while I sit dreaming of the days when things we easier for us all, I want to share my favorite pasta salad recipe with you. I love a pasta salad because they are so versatile, you can add really anything to them, and are perfect for a picnic or just a side dish for a weeknight dinner. Pasta salads are a great make ahead option and usually enough to have for multiple meals, especially if you are like me and prefer a leftover for lunch.


· 16 oz package of cooked orzo

· olive oil

· 1 1/2 cup cucumber quartered

· 1 cup cherry tomatoes quartered

· 1/2 cup red onion chopped

· 3/4 feta

· Balsamic Vinaigrette, I use Tessemae’s because it has really clean ingredients and its so good.


· In a pan boil water and cook the orzo according to the directions on the package until al dente. Drain and transfer the pasta to a big bowl. Add olive oil to pasta and stir to combine. Place bowl in the fridge to cool for about 2-3 hours. Sometimes the pasta sticks together so I like to go in every once in awhile and give it a stir

· Once the pasta has cooled add the rest of the ingredients, adding the balsamic ( I do not have a measurement for the balsamic because everyone’s tastes are different so put as much or as little as you want) last.

· Store in the fridge until ready to serve. I always add more balsamic and feta to the top before serving because feta is betta and you can never have to much (hehe)