Orzo Salad With Sun-dried Tomatoes

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 6 cups cooked orzo pasta (2 cups uncooked)
• 4 garlic cloves
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 tablespoon dijon mustard
• 6 tablespoons balsamic vinegar
• 1 cup olive oil
• 2 cups sun-dried tomatoes packed in oil, drained and chopped
• 2 cups kalamata olives or 2 cups oil-cured olives, pitted and halved
• 1 bunch fresh parsley, finely chopped
• 1/4-1/2 cup fresh grated parmesan cheese

Recipe

• 1 in a large saucepan, cook pasta in boiling water until just tender, about 8 minutes.
• 2 drain.
• 3 place garlic, salt, pepper, mustard and vinegar into a food processor.
• 4 process well.
• 5 add oil, process briefly until well blended.
• 6 pour over orzo while pasta is still warm.
• 7 add tomatoes to pasta along with olives and chopped parsley.
• 8 sprinkle with parmesan cheese.
• 9 toss again and adjust seasonings, if necessary.
• 10 serve immediately, or refrigerate for later use (can be made earlier in the day).
• 11 best served at room temperature.