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Mediterranean Orzo Salad

September 23, 2010

My husband was on cooking duty last night and he created a delicious orzo salad using ingredients we had on hand. It was light, tasty and full of yummy vegetables. He didn’t follow an exact recipe, but he did use this recipe for inspiration:

Mediterranean Orzo Salad
Yields: 4 Servings

1 cup Orzo
3 tablespoon Red onion (finely chopped)
1 cup Tomatoes (seeded and chopped)
1/4 cup Celery (chopped)
2 tablespoon Fresh basil (chopped)
2 tablespoon Olives (pitted and finely chopped)
2 tablespoon Capers
1 teaspoon Grainy spicy mustard
1/4 teaspoon Granulated sugar
1 tablespoon Balsamic vinegar
2 tablespoon Garlic oil
1/2 teaspoon Salt
1 teaspoon Freshly ground pepper
3 1/2 ounces Chevre cheese (crumbled)

1. Bring a large quantity of water to a boil and cook orzo just until tender.
2. Drain well and allow to cool then mix with onion, tomatoes, celery, basil, olives and capers.
3. Whisk together mustard, sugar and vinegar then gradually beat in oil until emulsion forms.
4. Pour vinaigrette over pasta mixture and season with salt and pepper then chill salad.
5. When it is cold mix in the crumbled cheese and serve.

Prepped ingredients

Finished salad

Make sure you measure your orzo, or you will end up with lots of leftovers like we did…

*Notes from experience: This salad offers a lot of flexibility and it tastes great whatever vegetables you use. We used fresh oregano, but as the recipe indicates you can also use basil or fresh spinach if you are looking for something heartier. I think the capers would make a wonderful addition, but unfortunately we did not have any in the pantry. We used feta to give more of a Mediterranean flavor in comparison to the goat cheese the recipe calls for and added some grilled chicken. I would definitely recommend this for a weeknight meal!

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