Orzo Salad Recipe
Ingredients
| Orzo | 1 Cup (16 tbs), uncooked | |
| 1 (7-ounce) jar sun-dried tomatoes in olive oil | ||
| Sweet red pepper | 1/2 Cup (16 tbs), chopped | |
| 1/4 cup chopped green onions | ||
| Parsley | 3 Tablespoon, chopped | |
| Ripe olives | 1 Can (10oz), drained | |
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Dry mustard | 1/4 Teaspoon | |
Directions
1. Cook orzo according to package directions, omitting salt and fat; drain.
2. Drain tomatoes, reserving 1 teaspoon oil. Chop 2 tablespoons tomato. Reserve remaining tomatoes for another use. Combine orzo, tomato, red pepper, and next 3 ingredients in a bowl; toss gently.
3. Combine reserved 1 teaspoon oil, vinegar, and mustard; stir well with a wire whisk. Pour over orzo mixture; toss gently. Cover and chill at least 2 hours.
2. Drain tomatoes, reserving 1 teaspoon oil. Chop 2 tablespoons tomato. Reserve remaining tomatoes for another use. Combine orzo, tomato, red pepper, and next 3 ingredients in a bowl; toss gently.
3. Combine reserved 1 teaspoon oil, vinegar, and mustard; stir well with a wire whisk. Pour over orzo mixture; toss gently. Cover and chill at least 2 hours.
Chef
