We have had season tickets to Oregon State University football games for as long as I can remember. We have also hosted a pre-game Tailgate celebration for the same amount of time. Dick and I provide the main course and sides, and friends chip in with contributions of what they are in the mood to cook that week. All informal. All fun. And as many football fans can attest, the best part of any game may end up being the Tailgate party that precedes it.
In the spirit of Tailgating, I’d like to share this Orzo Feta salad with you. It’s easy to make, travels well, and loves to be served at room temperature so no worries about keeping it cold or hot. It’s also one of those recipes you can adapt any way you choose. All it requires is a little plotting and planning ahead of time.What’s in your refrigerator? What’s left in the garden? And do not forget: This is a Tailgate. If you bring it – they will eat it. Here’s what I found lurking about in the refrigerator, pantry, and/or garden before the last game, and so it became Orzo Salad.
And now for the pasta! Cook 1 pound of Orzo in boiling water until al dente and rinse well. Then toss with a little bit of Olive Oil so make sure the little guys don’t stick together. I made this in a 13×9 inch baking dish because I wanted to show all of the ingredients. A big old bowl is also just fine.