Excellent dish for taking to picnics!!

 

 

1 cup orzo (or quinoa for gluten sensitive folks), cooked acc'd to pkg directions, drained

1/2 container of TrJoe's Genova pesto sauce

1 cup TJ's organic frozen corn, put into bowl, cover with boiling water for 5 min or so, drain

1 cup TJ's frozen edamame (soybeans), cooked acc'd to pkg directions, then drained

1/2 cup pine nuts

1/2 cup fresh, organic basil leaves, sliced into thin strips - I use scissors. (Tr Joe's)

1/2 container julienne sun dried tomatoes in olive oil (Tr Joe's), drained

2 - 4 oz crumbled goat cheese or feta

juice of 1 lemon

 

Toss orzo with pesto sauce, then combine and toss together with the rest of the ingredients.  You can make the entire salad while the orzo is cooking - 9 min.

Serve at room temperature.

It travels so well and keeps for several days in the fridge.