Taste of Summer Orzo Salad

May 19, 2015
0 Ratings
  • Serves 6-12 as a side dish
Author Notes

With the diced fresh tomatoes, basil, and goat cheese, this orzo salad always sings to me of warm weather days. Easy to assemble, well chilled, and very transportable, it's a great addition to any al fresco meal! —love2cook

What You'll Need
  • 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
  • 4-6 ounces goat cheese, crumbled
  1. Cook the orzo in well salted water according to package directions.
  2. While the orzo is cooking, assemble your sliced vegetables.
  3. In a small bowl, whisk together the mustard, sugar, pinch of salt, and balsamic vinegar. Slowly whack in the olive oil until an emulsion forms.
  4. 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.
  5. Just before serving, mix in the crumbled goat cheese and add a little fresh basil to garnish.

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1 Review

JanetFL June 8, 2015
I have a many cups of orzo comprise your "packet"? I buy my orzo in a large canister-type container. I would love to try your recipe! Thank you!