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Author Notes: 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
Serves 6-12 as a side dish
packet orzo pasta
cup minced red onion
cups chopped fresh tomatoes (not grape or cherry ones, heirloom if possible)
cup minced celery
cup fresh chopped basil
cup sliced Kalamata olives
cup capers, drained and rinsed
tablespoon coarse grain mustard
tablespoons olive oil
tablespoons balsamic vinegar
ounces goat cheese, crumbled
- 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.
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad
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