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!


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


Step 1
Cook the orzo in well salted water according to package directions.

Step 2
While the orzo is cooking, assemble your sliced vegetables.

Step 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.

Step 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.

Step 5
Just before serving, mix in the crumbled goat cheese and add a little fresh basil to garnish.