Wednesday, July 7, 2010

Orzo Salad

I was in the mood for a pasta salad and settled upon orzo. It was a multicolored orzo, which makes a little nicer presentation.

I started with a cup of uncooked orzo, which I cooked in plenty of salty water, then drained and tossed into a mixing bowl.

I added a splash of red wine vinegar, and a glug or two of basil-infused olive oil.

Then I cut up one tomato and one small zucchini and added those.

I tasted it and thought it needed something else. I usually add feta to salads like this, but I decided to use something else. I had about 3/4 of a small log of smoked chevre, so I added that. The cheese melted into the salad giving it a creamy texture. If I waited until the pasta had cooled completely, I probably would have ended up with more cheesy chunks, but this distributed the flavor nicely.

One more taste, and although the basil flavor was there, I wanted more. But I didn't want more oil, so I added some finely sliced fresh basil and followed that with a sprinkling of lemon pepper.

After chilling, the creamy dressing had taken on a bit if a pink tinge, no doubt from the tomatoes and red wine vinegar. This was served as a side dish, but it may be lunch tomorrow.