Orzo salad has Mediterranean flair

Published 3:50 pm Tuesday, July 15, 2008

ORZO WITH CHICKPEAS, GOAT CHEESE AND OREGANO

11/2cups orzo (about 9 ounces)

1/4cup olive oil

3tablespoons lemon juice

1clove garlic, minced

115-ounce can chickpeas, drained and rinsed

2tablespoons chopped fresh oregano

Salt and freshly ground black pepper, to taste

15-ounce log goat cheese, crumbled

Bring a large saucepan of lightly salted water to a boil. Add orzo and cook, stirring occasionally, until just tender, about 8 minutes. Drain the orzo and set aside.

In a large bowl, whisk together the olive oil, lemon juice and garlic. Add the chickpeas, orzo and oregano. Toss to combine. Season with salt and pepper. Gently stir in the goat cheese.

It can be served warm or at room temperature.

For an attractive presentation, look for multicolored orzo.

Makes 4 servings.

From the June 2008 issue of Bon Appetit magazine

Associated Press