Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           orzo -- uncooked
   3      tablespoons   red onion -- finely chopped
   1      cup           fresh tomatoes -- seeded, chopped
   3      small         tomatoes -- about
     1/4  cup           chopped celery
   2      tablespoons   chopped fresh basil -- or more to taste
   2      tablespoons   kalamata olives -- pitted, finely
                        -- chopped
   2      tablespoons   capers
   1      teaspoon      Dijon mustard -- grainy
     1/4  teaspoon      sugar
   1      tablespoon    balsamic vinegar
   2      tablespoons   garlic oil
                        salt and pepper
   3 1/2  ounces        chevre cheese -- crumbled

Preparation:

Bring a large quantity of water to a boil and cook orzo just until tender. Drain and allow to cool. Mix pasta with onion, tomatoes, celery, basil, olives and capers. In a small bowl, whisk together the mustard, sugar and vinegar. Gradually beat in the oil until an emulsion forms. Pour the vinaigrette over the pasta mixture and season with salt and pepper. Chill the salad. When it is cold, mix in the crumbled cheese and serve.