Orzo and Sun-Dried Tomato Salad

Name: Orzo and Sun-Dried Tomato Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 serving(s)
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

Submitted by ratherbeswimmin

"Good accompaniment to lamb or poultry."

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Ready In:: 40mins
Ingredients:: 14
Serves:: 6

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
Red Wine Vinaigrette
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

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.
To make the dressing: in a medium-size bowl, whisk together all the dressing ingredients.
Add orzo and the next 4 ingredients to a large serving bowl; toss with enough dressing to coat.
Refrigerate salad for several hours.
Serve cold or at room temperature.