Today's simple pasta salad made from scratch, a tasty mix of orzo tossed first with sautéed tomato and garlic (whose juices form a seductive tomato-y dressing) and then cooked greens (like collards, chard, kale and more). Serve it warm as a main dish (oh my ...) or refrigerate for a side salad served cold or at room temperature. Once again, simplicity yields something sumptuous.
