Orzo Salad With Sun-Dried Tomatoes

Veryyyyyyy Yummmmmmmmmmmy!

• Ready In: 25 mins
• Serves: 12

Ingredients

• 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

Directions

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.