Orzo and Sun-Dried Tomato Salad

Good accompaniment to lamb or poultry.

• Ready In: 40 mins
• 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

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.