With the diced fresh tomatoes, basil, and goat cheese, this orzo salad always sings to me of warm summer days. Easy to assemble, well chilled, and very transportable, it's a great addition to any al fresco meal! —love2cook
6-12 as a side dish
minced red onion
1 1/2 cups
chopped fresh tomatoes (not grape or cherry ones, heirloom if possible)
fresh chopped basil
sliced Kalamata olives
capers, drained and rinsed
coarse grain mustard
goat cheese, crumbled
In This Recipe
Cook the orzo in salted water according to package instructions.
While the orzo is cooking, cut up the onion, tomatoes, celery, basil, and olives.
In a small bowl, whisk together the mustard, sugar, pinch of salt, and balsamic vinegar. Slowly whisk in the olive oil until an emulsion forms.
Drain the orzo and place in a large bowl. Add the onion, tomatoes, celery, basil, olives, and capers. Toss. Pour the vinaigrette over the orzo mixture and toss to coat. Chill well.
Just before serving, mix in the crumbled goat cheese.