So, I've gotten into the habit of making food for my upper-level classes for the day of the final. Historically, I've taught in the morning, so usually I would make something breakfast-y. This semester, however, my schedule changed so I had to enter the world of lunch-appropriate dishes for 15-20 people.
Since it's spring-y, I decided pasta salad was a good choice. For the class earlier this week, I made a southwestern chicken and pasta salad, based on this recipe (though I made a good number of adjustments), and it was quite good. But for today, I went with an orzo salad. Since it had to sit for at least two hours (i.e., overnight), I didn't know how it would come out.
Oh. My. God. It's so ridiculously good I don't even know how to talk about it! I did make some adjustments (additional olive oil and lemon juice so the salad wouldn't be as dry, and I included some celery, cucumber, and red pepper in addition to the tomatoes, I didn't bother with all the whisking nonsense and so I forgot to add the mustard until this morning - woops), but I am in love with it.
The question is, will my students be scared off by feta cheese and olives?
2 years ago