Recipe for Orzo Salad


1 cup orzo, uncooked
2 tablespoon chopped sun dried tomatoes,
1 soaked in boiling water for
1 ten minutes
1/2 cup chopped sweet red pepper
1/4 cup chopped green onions
1 (4-ounce) can sliced ripe
1 olives, drained
3 tablespoon chopped fresh parsley
1 teaspoon olive oil
1/4 cup red wine vinegar
1/2 teaspoon dry mustard


Cook the orzo according to the package directions, omitting any salt and fat; drain. Combine the orzo, tomato, red pepper and the next three ingredients in a bowl; toss gently.

Combine the olive oil, vinegar and mustard; stir well with a wire whisk. Pour over the orzo mixture; toss gently. Cover and chill for at least two hours.

From Cooking Light Cookbook 1994. The following information is based on the original recipe, which included a jar of sun dried tomatoes in olive oil. Per serving: Calories, 116; Protein, 3 grams; Carbs., 19 grams; Sodium, 78 mg. Fat, 3 grams (23% of calories).

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