Instructions: 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.

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