Prep
25 min
Total
25 min
Serves
10
INGREDIENTS
- 1 lb orzo pasta
- 2 tbsp white wine vinegar
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/3 cup extra-virgin olive oil
- 1 cup kalamata olives pitted and coarsely chopped
- fresh black pepper
- 4 oz plain soft goat cheese crumbled
- 12 fresh basil leaves thinly sliced
METHOD
- Boil orzo in a pot of salted water until just barely tender, 6 to 8 minutes or according to package directions. Drain, then rinse with running water until cold
- Whisk white wine vinegar with mustard and salt in a large bowl. Whisk in the olive oil until combined. Whisk in the olives and tomatoes. Stir in the orzo. Season with pepper. Stir in the goat cheese and basil
- Make the salad but don’t add the goat cheese or basil. Keep in the fridge for up to 1 day. Stir in the cheese and basil just before serving
- Add 1 pint of cherry tomatoes, halved, or 4 cups of baby arugula (or both) just before serving
Preparation:
20min or less
