CLEVELAND — Since many of us are spending more time at home, we're probably cooking more, too.
Side dishes are sometimes the after-thought of the meal. And let's be honest, you can only eat so much.
On Thursday's What's New, Matt Wintz chatted with Chef Eric Wells, the owner of Skye Larae’s Culinary Services. Together, the two made a new summer side dish.
Check out their conversation in the player above. We've included the recipe below.
Orzo Pasta Salad with Cherry Tomatoes and Mint
1 lbs. orzo pasta
2 cups cherry tomatoes, halved
1 cup English cucumbers, sliced and quartered
1 cup crumbled feta cheese
1/3 cup red wine vinegar
2/3 cup olive oil
1 tablespoon honey
¼ cup mint, torn
Cook pasta in boiling salted water until al dente, about 8 minutes. Drain and rinse with cold water. Set pasta aside in a large bowl. Add tomatoes, cucumbers and feta and toss well.
Meanwhile, combine vinegar, olive oil and honey in a medium bowl, whisking well. Season dressing with salt and pepper to taste.
Add dressing to pasta and toss well. Add mint and continue tossing. Season with salt and pepper to taste.