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Ingredientes
- 1 c. orzo uncooked
- 3 Tbsp. red onion finely minced
- 1 c. fresh tomatoes seeded, minced about 3 small tomatoes
- 1/4 c. minced celery
- 2 Tbsp. minced fresh basil or possibly more to taste
- 2 Tbsp. Kalamata olives pitted,finely choppe
- 2 Tbsp. capers
- 1 tsp Dijon mustard grainy
- 1/4 tsp sugar
- 1 Tbsp. balsamic vinegar
- 2 Tbsp. garlic oil salt and pepper
- 3 1/2 ounce chevre cheese crumbled
Direcciones
- Bring a large quantity of water to a boil and cook orzo just till tender. Drain and allow to cold. Mix pasta with onion, tomatoes, celery, basil, olives and capers. In a small bowl, whisk together the mustard, sugar and vinegar. Gradually beat in the oil till an emulsion forms. Pour the vinaigrette over the pasta mix and season with salt and pepper. Refrigeratethe salad. When it is cool, fold in the crumbled cheese and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 4 servings | |
| Calories 240 | |
| Calories from Fat 12 | 5% |
| Total Fat 1.42g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 176mg | 7% |
| Potassium 247mg | 7% |
| Total Carbs 47.8g | 13% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.92g | 3% |
| Protein 8.31g | 13% |
