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Mediterranean Orzo Salad

This is from one of the Diane Mott Davidson books. It is good.





List of Ingredients



• 1 cup (6 ounces) uncooked orzo pasta
  
• 3 tablespoons finely chopped red onion
  
• 1 cup seeded, chopped fresh tomato (about 3 small tomatoes)
  
• 1/4 cup chopped celery
  
• 2 tablespoons chopped fresh basil (or more if desired)
  
• 2 tablespoons finely chopped pitted Kalamata olives
  
• 2 tablespoons grained Dijon mustard
  
• 1/4 teaspoon sugar
  
• 1 tablespoon balsamic vinegar
  
• 2 tablespoons garlic oil (available in specialty food shops, such as Williams Sonoma)
  
• salt and freshly ground pepper
  
• 3 1/2 ounces chevre, crumbled
  






Instructions



1. Bring a large quantity of water to a boil and cook the orzo just until tender (al dente). Drain and allow to cool.
   
2. Mix the pasta with the onion, tomato, celery, basil, olives, and capers.
   
3. 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.
   
4. Chill the salad. When it is cold, mix in the crumbled chevre, then serve.
   






Final Comments


Serves 4.
Instead of using garlic oil, I just minced a clove of garlic and used olive oil.