Practically Laborless Recipe...

...for the Labor Day weekend.

This is my latest go-to cold summer salad(my other one here) . I have made it quite a bit these past few weeks. It is mild tasting(children and adults alike would like it) and quick to put together(and the ingredients can easily be doubled), so it is also perfect to make for last-minute suppers, impromptu gatherings and cook-outs. I just made it an hour ago and it is chilling in the fridge until we are ready to leave for a late afternoon "end-of-summer" cookout at a friend's house.

Orzo & Green Bean Salad

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prep time: about 15 minutes

cooking time: about 10 to 12 minutes

chilling time: half hour to overnight

makes: about 6 servings

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1/2 lb green beans, washed, trimmed and cut into approx. 3/4" pieces

1 cup orzo pasta

1 1/2 tablespoons chopped fresh dill(this is optional--I usually leave it out)

1 large ripe tomato, chopped

salt and freshly ground black pepper

4 tablespoons olive oil

2 tablespoons red-wine vinegar

1/4 cup finely chopped walnuts or pecans(another variation: slivered, dry toasted almonds)

1.Cook green beans in a medium size pot, in boiling water(can use a steamer basket, too). Cook or steam for about 4 minutes, or until just tender. Drain and rinse under cold water.

2.Meanwhile,bring a medium pot of lightly salted water to boil over high heat. Add the orzo. reduce heat to medium-high, and cook for 8 or 9 minutes, or until slightly tender. Drain and rinse under cold water.

3. In a large bowl, mix tomato, dill(if using), salt, pepper, oil, and vinegar.

4. Add cooked, cooled beans(cool beans!) to the tomato mixture. Add the orzo and nuts and toss well. Cover and refrigerate for at least 30 minutes, or overnight. Serve chilled or at room temperature.