Tomatoes with Orzo and Roquefort

(Contributed by Sue Zelickson from "The Complete Vegetable Cookbook" by Lorraine Bodger)

Sue's note: This is a recipe that is light, filling and satisfying as a side dish for a summer meal on crisp greens for a good contrast in texture.

Makes 6 servings


-1/2 cup uncooked orzo pasta
-3 medium-size ripe red tomatoes
-1/4 lb. Roquefort cheese
-1/4 cup (packed) chopped fresh flat-leaf Italian parsley
-1/4 cup Creamy Vinaigrette Dressing (recipe below)
-Salt and fresh pepper to taste.


1. Bring a large saucepan of water to a boil, stir in the orzo and cook for 9 to 11
    minutes, until tender. Drain, rinse well under cold water, and drain again.

  Meanwhile, dice the tomatoes and place them in a strainer. Shake the strainer
  firmly to remove as much tomato juice as possible, then transfer the tomatoes
  to a large bowl.

2. Add the orzo to the bowl of tomatoes. Crumble the cheese and add it to the
    bowl, along with the parsley, vinaigrette dressing , salt and pepper to taste.
    Toss well and serve chilled or at room temperature.

Creamy Vinaigrette Dressing

Makes 1/2 cup


-2 tablespoons regular or light mayonnaise
-1 tablespoon red wine vinegar
-1 teaspoon Dijon mustard
-1/3 cup olive oil
-Salt and fresh pepper to taste


 1. Whisk the ingredients together and correct the seasoning.

 Be sure to whisk the dressing again just before using.

Sue Zelickson, author