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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
- 1 packet orzo pasta
- 1/3 cup minced red onion
- 1 1/2 cups chopped fresh tomatoes (not grape or cherry ones, heirloom if possible)
- 1/2 cup minced celery
- 1/3 cup fresh chopped basil
- 1/4 cup sliced Kalamata olives
- 1/4 cup capers, drained and rinsed
- 1 tablespoon coarse grain mustard
- 1/2 teaspoon sugar
- 6 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 4-6 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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