Orzo Salad
1 cup (6 ounces) uncooked orzo pasta
3 tablespoons finely chopped red onion
1 cup seeded, chopped fresh tomato (about 3 small tomatoes)
¼ cup chopped celery
2 tablespoons chopped fresh basil (or more if desired)
2 tablespoons finely chopped pitted Kalamata olives
2 tablespoons capers
1 teaspoon “grained” Dijon mustard
¼ teaspoon sugar
1 tablespoon balsamic vinegar
2 tablespoons garlic oil (available in specialty food shops, such as Williams-Sonoma)
Salt and freshly ground black pepper
3½ ounces chèvre, crumbled
Bring a large quantity of water to a boil and cook the orzo just until tender (“al dente”). 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. Gra
