Today I went running in the rain. It was just a drizzle. My favorite runs are when it is softly raining. I am from a dessert, and I think rain is beautiful. It is refreshing. I enjoy the feel of it on my skin.
Exercise is often something I have to push myself to do. I always feel better when I exercise regularly. I sleep better at night, and I have more energy.
Even though I enjoy the benefits of exercise, actually exercising is often unpleasant. Today was one of those rare times when exercise was a joy. I was smiling throughout my jog. The other pedestrians probably thought I was crazy.
Nothing like a cool, rainy day to make you think of a vegetable packed pasta salad, right? This recipe would have been more appropriate a month ago, but people eat pasta salads in the fall too.
The ingredients for this salad are 2 shallots, 1 pound orzo pasta, 8 ounces feta, 1 English cucumber, 1 quarts grape tomatoes, 1 tablespoon lemon juice, 1/4 cup apple cider vinegar, 1/4 cup extra virgin olive oil, 2 teaspoons dried basil, 1 garlic clove, 1 tablespoon of dijon mustard, and salt to taste.
While the pasta boiled in salted water, I finely chopped the shallots.
I cut the cucumber and tomatoes into bit sized pieces. I added the shallots, cucumber, and tomatoes into a bowl.
I added the orzo pasta once it was cooked.
I made the dressing by pouring the apple cider vinegar and extra virgin olive oil into a mason jar.
I added basil, minced garlic, salt, mustard, and lemon juice into the jar.
I sealed the jar and shook it vigorously.
I poured the dressing over the pasta salad.
I added the crumbled feta cheese.
The quantity and taste of the dressing was spot on. It was bright and tangy.
It is a great salad for a picnic, a totally common occurrence in fall, or a pack lunch.
The cheese was chewy and salty. The vegetables were crisp and refreshing. Olives would have been a nice touch too.
It was a delicious pasta salad.