Summer Orzo Salad
1 meduim sized zucchini
1 meduim sized squash
2 bunches of green scallins
1 Red bell pepper
1 yellow bell pepper
2 Cups of Arugala (spinach can be substitued)
3 fresh ears of corn (husks removed)
5 to 6 tablespoon of extra virgin olive oil
fresh ground pepper, onion powder, garlic powder to taste
Caribbean Jerk seasoning, optional to your liking
3/4 of a box of orzo pasta
In a large boiling pot add water and 1/2 cup of vegan sugar and 2 tbsp. of salt. Boil, then add in the 3 ears of corn, bringing to a boil then turn off and let cook for 8-10 minutes.
Cut up your carrots, and scallions into thin slices, make sure you add parts of the green on your scallions. In a wok add 4 tbsp. of extra virgin olive oil. Making sure to lather on all sides. Saute over med. heat, add your seasonings.
In a large pan boil water with salt added, when it boils add in the orzo pasta, turning to low-med heat stirring occasionally. Cook 7-8 minutes. Next chop up your zucchini and squash (no skins) into fourths, chopping your red & yellow pepper into small pieces also. Add into the rest of veggies and saute until tender, turn down to simmer.
Meanwhile your corn should be done. Drain and slice off the kernels adding to the veggies. Remove wok from heat. When orzo is done rinse off and drain adding it to the mixture.
Turn oven back on to low and fold pasta together with the rest, then fold in the arugala. Add 2 more tbsp. of extra virgin olive oil. Taste, add more seasonings if needed. Serve hot and enjoy!