Mediterranean Orzo Salad

Recipe Ingredients

1 cup	237ml	Orzo - uncooked
3 tablespoons	45ml	Red onion - finely chopped
1 cup	62g / 2.2oz	Fresh tomatoes - seeded, chopped
3 cups	187g / 6.6oz	Tomatoes - chopped (small)
1/4 cup	27g / 1oz	Celery - chopped
2 tablespoons	30ml	Fresh basil - chopped - or more to taste
2 tablespoons	30ml	Kalamata olives - pitted, finely
		Chopped
2 tablespoons	30ml	Capers
1		Dijon mustard - grainy
1/4		Sugar
1		Balsamic vinegar
2 tablespoons	30ml	Garlic oil
		Salt and pepper
3 1/2 oz	99g	Chevre cheese - crumbled

Recipe Instructions

Bring a large quantity of water to a boil and cook orzo just until tender. Drain and allow to cool.

Mix pasta with onion, tomatoes, 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 the vinaigrette over the pasta mixture and season with salt and pepper.

Chill the salad.

When it is cold, mix in the crumbled cheese and serve.

Source:
Diane Mott Davidson, The Grilling Season

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