4 cups
cooked
orzo
, drained and rinsed (can substitute penne or farfalle)
2 tbsp
red wine
vinegar
1/4 tsp
sugar
1/8 tsp
salt
3 tbsp
extra-virgin
olive oil
1/2 cup
finely chopped
sun-dried tomatoes
1/2 cup
pitted kalamata
olives
130-g log
goat cheese
, crumbled
1/4 cup
chopped
basil
fresh
pepper
, to season
Instructions
WHISK vinegar with sugar and salt. Whisk in olive oil. Add pasta (preferably orzo), sun-dried tomatoes, olives, goat cheese and basil. Season with fresh pepper.
Chatelaine Quickies: French onion macaroni and cheese
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