Recipe - Mediterranean Orzo Salad

1 cup Orzo; uncooked
3 tablespoon Red onion; finely chopped
1 cup Fresh tomatoes (3 small);
seeded and chopped
One fourth cup Celery; chopped
2 tablespoon Fresh basil; or more,
chopped
2 tablespoon Olives; Kalamata, finely
chopped
2 tablespoon Capers
1 teaspoon Dijon mustard; "grained"
One fourth teaspoon Sugar
1 tablespoon Balsamic vinegar
2 tablespoon Garlic oil
Salt and pepper; freshly
ground
3 One half ounce Chevre cheese; crumbled

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

Recipe by: "The Grilling Season," Diane Mott Davidson

Posted to JEWISHFOOD digest Volume 98 #022 by
jchavelh@notes.cc.bellcore.com on Jan 11, 1998