August 5, 2015
Mediterranean Orzo Salad
Deceptively simple to make and laden with fresh basil, sun-dried tomatoes and creamy goat cheese, this salad will be the quiet hit of any summer party. This dish can also be made a day ahead.
Yield: Serves 8
- Cook orzo in a large pot of boiling salted water for about 7 minutes or until just tender. Drain and rinse with cold water until completely cooled. Drain again.
- Combine olives, sundried tomatoes, olive oil, vinegar, salt and pepper in a large salad bowl. Add cooked orzo and stir well. Stir in goat cheese and basil just before serving.