Mediterranean orzo salad

Yield: 4 Servings

Measure Ingredient
1 cup Orzo; uncooked
3 tablespoons Red onion; finely chopped
1 cup Fresh tomatoes (3 small); seeded and chopped
¼ cup Celery; chopped
2 tablespoons Fresh basil; or more, chopped
2 tablespoons Olives; Kalamata, finely chopped
2 tablespoons Capers
1 teaspoon Dijon mustard; \"grained\"
¼ teaspoon Sugar
1 tablespoon Balsamic vinegar
2 tablespoons Garlic oil
\N \N Salt and pepper; freshly ground
3½ ounce Chevre cheese; crumbled

Bring a large quantity of water to a boil and cook the 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 an emulsion forms. Pour this vinaigrette over the pasta mixture and season with salt and pepper. Chill the salad. When it is cold, mix in the crumbled chevre, then serve.

Recipe by: "The Grilling Season," Diane Mott Davidson Posted to JEWISH-FOOD digest Volume 98 #022 by jchavelh@... on Jan 11, 1998

Similar recipes