Orzo with Sundried Tomatoes and Goat Cheese

Salads are perfect to tote along for a picnic orOrzo-with-Sundried-Tomatoes-and-Goat-Cheese potluck. A fresh lemon vinaigrette matches well with the Mediterranean flavours of this salad. Add some tuna or roast chicken to it for a full meal salad for lunch.

Prep Time: 20 minutes

Cook Time: 6 minutes

1 cup (250 mL) orzo pasta

3 tbsp (45 mL) extra virgin olive oil

1 tsp (5 mL) grated lemon rind

2 tbsp (25 mL) lemon juice

2 tsp (10 mL) Dijon mustard

Pinch each salt and pepper

1 small log (140 g) Ontario chevre (soft, unripened goat cheese), crumbled

1/3 cup (75 mL) chopped sundried tomatoes in oil, drained

1/4 cup (60 mL) toasted pine nuts

3 tbsp (45 mL) chopped fresh parsley

2 tbsp (25 mL) chopped fresh oregano

1 green onion, thinly sliced

In pot of boiling salted water, cook orzo for about 6 minutes or until tender but firm. Drain well and rinse with cold water. Drain well again and place in large bowl.

In small bowl, whisk together oil, lemon rind and juice, mustard, salt and pepper. Pour over orzo and toss to coat. Stir in goat cheese, tomatoes, pine nuts, parsley, oregano and green onion until well distributed.

Makes 4 to 6 servings.

Yield: 4 cups (1 L)

Tip: Try this as a new side dish for your next barbecue get together with family and friends.

Per serving (2/3 cup/150 mL): About 294 cal, 10 g pro, 17 g total fat (5 g sat fat), 28 g carb, 2 g fibre, 11 mg chol, 168 mg sodium. %RDI: iron 17%, calcium 6%, vit A 9%, vit C 20%

Source:  Ontario Goat Cheese (ontariogoatcheese.ca)