August 5, 2015

Mediterranean Orzo Salad

Recipe: Claire Tansey

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.


  • 1 lb. orzo pasta

  • 1 cup pitted kalamata or niçoise olives, coarsely chopped

  • 8 oil-packed sundried tomatoes, finely chopped

  • 1/3 cup extra-virgin olive oil
  • 2 tbsp white-wine vinegar
  • 1/2 tsp kosher salt
  • Black pepper

  • 140 g (5 oz.) soft goat cheese, crumbled
  • 1/2 cup thinly sliced fresh basil


Yield: Serves 8

  1. 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.
  2. 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.

Michael Graydon


House & Home July 2009