It’s all Greek to me at least walking past houses with Greek letters on college campuses during football weekends. So many folks are tailgating and it seems everyone is welcome to making news friends, as long as you support their team. The Service Academies, Army, Navy and Air Force may not have “Greeks” but tailgates are as much a part of the game day as any other campus in America. Living near West Point we enjoy the Army football games, from the cadets parachuting into the stadium with the game ball, to the pre and post game festivities. Did I mention the cannon is shot during the game for each point Army scores, now that will get your attention !
A favorite salad for feeding a large group, which usually includes some hungry cadets, is orzo salad. Easy to transport and an attention getter with feta cheese, fresh herbs, balsamic vinegar and olive oil make this cold pasta salad a fan favorite. I grow my own fresh herbs in containers on the patio, so whatever herbs are looking good are included in the salad. My favorite time saver in making this dish is throwing the frozen peas into the just drained hot pasta. It helps cool the pasta and thaws the peas. Don’t you just love short cuts? Preparing this a day ahead makes my life easier and the taste pops. Whether your team wins or loses, your tailgate will be a success.
- 1 box Orzo Pasta cooked and drained
- 1 cup frozen peas, thawed
- 1 cup crumbled feta cheese
- ¼ cup chopped parsley
- 2 Tablespoons chopped fresh basil
- 1 Tablespoon chopped fresh oregano
- 2 Tablespoons of chopped fresh green onion
- 1 clove of garlic, minced
- 4 Tablespoons of Balsamic vinegar
- 3 Tablespoons of extra-virgin Olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
When pasta is completely cooled toss all ingredients in a large bowl to combine all the flavors. Cover and refrigerate. Makes 10 servings.