This is a favorite from Pat/No CA
Mediterranean Orzo Salad
1 c. (6 oz.) uncooked orzo pasta
3 T. finely chopped red onion
1 c. seeded, chopped fresh tomato (about 3 small)
1/4 c. chopped celery
2 T. chopped fresh basil, or to taste
2 T. finely chopped pitted Kalamata olives
2 T. capers
1 tsp. Dijon mustard ("grainy" kind)
1/4 tsp. sugar
1 T. balsamic vinegar
2 T. garlic oil
salt and freshly ground black pepper
3 1/2 oz. chevre, crumbled
Bring a large quantity of water to a boil and cook orzo until al dente (just 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.
Serves 4.
Mediterranean Orzo Salad
1 c. (6 oz.) uncooked orzo pasta
3 T. finely chopped red onion
1 c. seeded, chopped fresh tomato (about 3 small)
1/4 c. chopped celery
2 T. chopped fresh basil, or to taste
2 T. finely chopped pitted Kalamata olives
2 T. capers
1 tsp. Dijon mustard ("grainy" kind)
1/4 tsp. sugar
1 T. balsamic vinegar
2 T. garlic oil
salt and freshly ground black pepper
3 1/2 oz. chevre, crumbled
Bring a large quantity of water to a boil and cook orzo until al dente (just 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.
Serves 4.