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Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Orzo - uncooked

  2. 3 tablespoons 45ml Red onion - finely chopped

  3. 1 cup 62g / 2 1/5oz Fresh tomatoes - seeded, chopped

  4. 3 cups 187g / 6.6oz Tomatoes - chopped (small)

  5. 1/4 cup 27g / 1oz Celery - chopped

  6. 2 tablespoons 30ml Fresh basil - chopped - or more to taste

  7. 2 tablespoons 30ml Kalamata olives - pitted, finely Chopped

  8. 2 tablespoons 30ml Capers

  9. 1 Dijon mustard - grainy

  10. 1/4 Sugar

  11. 1 Balsamic vinegar

  12. 2 tablespoons 30ml Garlic oil Salt and pepper

  13. 3 1/2 oz 99g Chevre cheese - crumbled

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bring a large quantity of water to a boil and cook orzo just until tender. Drain and allow to cool. Mix pasta with onion, tomatoes, 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 the vinaigrette over the pasta mixture and season with salt and pepper. Chill the salad. When it is cold, mix in the crumbled cheese and serve.

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