Orzo Salad

8 ingredients
1 steps

Ingredients

  • 1 c. orzo, uncooked
  • 1 (7 oz.) jar sun-dried tomatoes in olive oil
  • 1/2 c. chopped sweet red pepper
  • 1/4 c. chopped green onions
  • 3 Tbsp. chopped fresh parsley
  • 1 (4 oz.) can sliced ripe olives, drained
  • 1/4 c. red wine vinegar
  • 1/4 tsp. dry mustard

Directions

  1. 1
    Cook orzo according to package directions, omitting salt and fat; drain. Drain tomatoes, reserving 1 teaspoon oil. Chop 2 tablespoons tomato. Reserve remaining tomato for another use. Combine orzo, tomato, red pepper and next 3 ingredients in a bowl; toss gently. 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. Makes 8 (1/2 cup) servings.

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