I’m finally back on track with the blog people.
I’ve been running around like crazy (as always) but this time, I was getting ready for my first vacation with Dave in a year and a half!! We just returned late last night and I cannot wait to tell you all about it soon. Our trip took us to Seattle and Vancouver… and was full of lots of fun sightseeing, exploring, family time, and of course good food & drink.
I just wanted to make you really jealous and give you a preview… this beautiful picture was taken on our run along the beach one morning in Vancouver. How gorgeous?
Feeling selfish lately after basically neglecting you all, I thought it’d be only fair to give you a new recipe today… a really awesome one. I saw this recipe on a blog that I’m just loving, it’s called Iowa Girl Eats. Check it out! I think Kristin’s pictures on her blog are absolutely amazing. Anyway, I saw her Mediterranean Orzo Salad in March and realized that I had all of the ingredients at home… my favorite type of recipe.
Mediterranean Orzo Salad
Makes 4 Servings as a side dish
Recipe slightly adapted from: Iowa Girl Eats
I decided to make this to eat as a side for both lunch and dinner. It was a delicious change of pace for us, since I rarely ever make pasta salads. The pasta salad had such great flavor from the freshness of the lemon juice and the salty from the olives and capers. Yummy, simple yet special.
You should be warned though that I don’t like my pasta salad drenched in oil, so I halved the oil that the original recipe calls for. If you don’t like yours on the dry side, I’d recommend doubling the dressing.
Be on the lookout for my post in the next week or so about our trip!