Today I put a bottle of “Lite Pancake Syrup” in my grocery shopping cart.

First I woke up in the arms of someone special. Then I drove to pick up cat food from a vet (I do not have a cat). Then I picked up the boss’ mail and watered a large plant. Then I drove halfway down Long Island to Costco. Then I drove the other half of Long Island, unloaded groceries, planned my weekend menus and went to East Hampton for smoked salmon. Then I put a bottle of “Lite Pancake Syrup” in my grocery cart with a shudder, tweeted my disgust, and returned to the house to make dinner (which did not contain aforementioned syrup, and was well received and complimented on, which I’m always thankful for).

It was a full day.

Another un-dusty-like occurence: this salad.

Yes, orzo is not gluten free. But neither is the family I work for. And this is a tasty salad – quick to make, pumped with some happy-healthy little nibs, and great to leave in the fridge for them to grab on your days off. The dressing is a sweet vinegar with no oil, so it’s low in fat and healthy alternative to the summer pasta salads that bulk up and make you sweat.

Orzo Summer Salad

Serves 4

1 cup dry orzo pasta, cooked as per package directions and cooled completely
1 red bell pepper, seeded and chopped small
1/2 cup frozen green peas
1 small bunch green onions (about 6), chopped thin 1 inch up the greens
1/4 cup apple cider vinegar
1/4 cup white sugar or (preferably) light, floral honey
1/4 cup pistachio nuts
Olive oil as needed

Combine orzo, red bell pepper, peas and green onions in a medium bowl.

In a small bowl, whisk vinegar and sugar/honey until the sugar/honey is completely dissolved. Pour over pasta and stir to combine.

Toast pistachio nuts in a saucepan on low heat until fragrant and slightly brown, and toss into salad.

Chill before serving.