| | Mediterranean Orzo Salad 1 cup of Orzo, uncooked
3 tablespoons of red onion, finely chopped
1 cup of fresh tomatoes
1/4 cup of celery, chopped
2 tablespoons of fresh basil or more,
2 tablespoons of Olives; Kalamata, finely
2 tablespoons of capers
1 teaspoon of Dijon mustard
1/4 teaspoon of sugar
1 tablespoon of Balsamic vinegar
2 tablespoons of garlic oil
Salt and pepper
3 1/2 ounces of Chevre cheese, crumbled |
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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. Serving Size: 4Recipe by: "The Grilling Season," Diane Mott Davidson Posted to JEWISH-FOOD digest Volume 98 #022 by jchavelh@notes.cc.bellcore.com on Jan 11, 1998
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