1. 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
2. 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
3. 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
4. Add 1 pint of cherry tomatoes, halved, or 4 cups of baby arugula (or both) just before serving

Preparation:

20min or less