Orzo and Sun-Dried Tomato Salad |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Good accompaniment to lamb or poultry. Ingredients:
8 ounces orzo pasta (cooked as direced on the package and drained) |
1/2 cup sun-dried tomato, not in oil (snipped into very small pieces) |
1/2 cup chopped red bell pepper |
1/2 cup pitted kalamata olive, halved |
1 1/2 cups seeded and chopped cucumbers |
1/2 cup vegetable oil |
1/4 cup red wine vinegar |
2 garlic cloves, minced |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/4 teaspoon dry mustard |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon salt |
fresh ground black pepper |
Directions:
1. Note: if tomatoes are very dry, place them in a small bowl, cover with boiling water, and let stand for 10 minutes; drain well and pat dry.
2. To make the dressing: in a medium-size bowl, whisk together all the dressing ingredients.
3. Add orzo and the next 4 ingredients to a large serving bowl; toss with enough dressing to coat.
4. Refrigerate salad for several hours.
5. Serve cold or at room temperature.
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