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Mediterranean Orzo Salad
1 cup (6 oz.) uncooked orzo pasta
3 tbsp finely chopped red onion
1 cup seeded, chopped fresh tomato
1/4 cup chopped celery
2 tbsp chopped basil
2 tbsp finely chopped pitted Kalamata olives
2 tbsp capers
1 tsp Dijon mustard
1/4 tsp sugar
1 tbsp balsamic vinegar
2 tbsp garlic oil
salt and pepper
3 1/2 oz chevre, crumbled
Bring a pot of water to a boil ands cook orzo just until tender.
Drain and allow to cool. Mix the pasta with the onion, tomato,
celery, basil, olives, and capers. In a small bowl, whisk together
the mustard, sugar, and vinegar. Gradually beat in the oil until
and emulsion forms. Pour this vinaaigrette over the pasta mixture
ands season with salt and pepper. Chill the salad. When it is
cold, mix in the crumbled chevre, then serve.
Serves four.
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Mediterranean Orzo