The weather is finally turning around here and I am very happy. Even when it rains, it’s still warm enough. Of course, this part of Quebec rarely sees the temperatures I have grown up with most of my life, but that’s okay with me. Part of me misses the red swelter of a Southern summer and another part of me can’t say “thank God” fast enough.

Warmer weather means I will slowly start to be reluctant to spend time in a hot kitchen. It means I will continue to experiment with baking so long as I can have as many windows and doors open as I can. (To answer a possible question floating about in your heads: yes, we do have A/C but I just can’t see it getting hot enough here to warrant us turning it on.) And it also means various types of salad. Especially pasta salad.

I find that small pasta like orzo is perfect for side pasta salads; I’d use larger shapes like macaroni, rotini and ziti for heartier pasta salads.

You could probably also add any leftover veggies you have lying around. Errant tomatoes, nearly forgotten zucchini, stray mushrooms. You could probably also switch out herbs too: parsley, tarragon (which I would use more sparingly), marjoram, thyme.

Orzo Salad with Chickpeas, Dill and Lemon

adapted from “Cooking Light Pasta”, Terri Laschober, Oxmoor House

1 cup orzo pasta

1/2 cup thinly sliced green onions

1/2 cup crumbled feta cheese

1/3 cup chopped dill

1 (19-oz.) can rinsed chickpeas

3 tbl. fresh lemon juice

1 1/2 tbl. extra-virgin olive oil

1 tbl. cold water

1/2 tsp. salt

1/2 tsp. minced garlic

Cook orzo according to directions. Drain, rinse in cold water and drain again. In a large bowl, combine orzo, onions, feta, dill and chickpeas; toss gently to combine. Whisk together lemon juice, oil, water, salt and garlic. Drizzle over pasta mixture; toss gently to coat.