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    Bean/Grain: Mediterranean Orzo Sald


    Source of Recipe


    Diane Mott Davidson

    List of Ingredients




    1 cup uncooked orzo pasta
    3 tablespoons finely chopped red onion
    1 cup seeded chopped fresh tomato
    1/4 cup chopped celery
    2 tablespoons chopped fresh basil
    2 tablespoons finely chopped pitted Kalamata olives
    2 tablespoons capers
    1 teaspoon grained Dijon mustard
    1/4 teaspoon sugar
    1 tablespoon balsamic vinegar
    2 tablespoons garlic oil
    salt and fresh ground black pepper
    3 1/2 ounces chevre cheese, crumbled

    Recipe



    Bring a large quantity of water to a boil and cook the orzo until just tender (al dente). Drain and allow to cool. Mix 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.

 

 

 

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