-
1
Bring a large pot of water to boil and cook orzo according to directions for al dente.
-
2
I used Garafalo brand orzo and it cooks perfectly in 9 minutes.
-
3
While orzo is cooking, chop the red onion, Kalamata olives and Roasted Red Peppers.
-
4
I don't chop too finely, but that is a matter of personal choice.
-
5
Once the orzo is done, drain it and put it into a large work bowl.
-
6
While orzo is hot, add 1/4 of the bottle of Newmans's Balsamic Vinaigrette.
-
7
Stir.
-
8
Next, while the orzo is still hot, add the goat cheese.
-
9
IF the cheese comes in a log, you may want to slice it before adding.
-
10
Blend.
-
11
It's important to add the goat cheese while the orzo is hot.
-
12
This allows it to blend and become part of the dressing.
-
13
It takes a few minutes to make sure the goat cheese and dressing blend well.
-
14
There will not be a lot of sauce.
-
15
The pasta may be a bit dry at this point.
-
16
Once the goat cheese is all blended, add the olives, onion and peppers.
-
17
Mix well.
-
18
Add about 2 tablespoons of olive oil and mix.
-
19
Salad will not be very wet.
-
20
Let cool for about 10 minutes.
-
21
Gather the fresh herbs, rinse them and finely chop.
-
22
You should have about 1/4 cup once all the herbs are finely chopped.
-
23
Add the herbs to the salad and blend.
-
24
Add another 1/4 of the bottle of balsamic dressing and mix.
-
25
Salt & pepper to taste.
-
26
I don't use too much salt as I feel the olives can be somewhat salty.
-
27
You can add a bit more olive oil if needed.
-
28
I usually add a few splashes at the end.
-
29
This salad is not dripping in dressing.
-
30
If you prefer more liquid, feel free to use more of the balsamic dressing.
-
31
I let this salad rest for a few hours for flavors to meld.
-
32
I think it is best served at room temperature.
-
33
Feel free to experiment with whatever herbs you like or have on hand.
-
34
I think the key is to use fresh herbs for this salad.
