Mediterranean orzo salad
4 Servings
Ingredients
| Quantity | 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 |
| Salt and pepper; freshly ground | ||
| 3½ | ounce | Chevre cheese; crumbled |
Directions
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