Terrytx (10:50:36 AM) :

You could use rice in this instead of orzo

Mediterranean Orzo Salad
Recipe By :Diane Mott Davidson-The Grilling Season
Serving Size : 4

1 cup (6oz) uncooked orzo pasta
3 tablespoons finely chopped red onion
1 cup seeded, chopped fresh tomato -- (about 3 small)
1/4 cup chopped celery
2 tablespoons chopped fresh basil ( more if desired)
2 tablespoons finely chopped pitted Kalamata olives
2 tablespoons capers
1 teaspoon "grained" Dijon mustard
1/4 teaspoon sugar
1 tablespoon balsamic vinegar
2 tablespoons garlic oil
salt and freshly ground pepper
3 1/2 ounces chevre, crumbled

Bring a large quantity of water to a boil and cook the orzo just until tender. 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. Gradualyy beat in the oil until an emulsion forms. Pour over the pasta mixture and season with salt and pepper. Chill the salad. When it is cold, mix in the crumbled chevre, then serve.