Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 JEWISH-FOOD digest Volume 98 #022 by jchavelh@notes.cc.bellcore.com on Jan 11, 1998
