Orzo Salad - cooking recipe

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

Preparation

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.