Ingredients:
8 ounces orzo pasta ( cooked as direced on the package and drained)
1/2 cup sun-dried tomatoes, not in oil ( snipped into very small pieces)
1/2 cup chopped red bell peppers
1/2 cup pitted kalamata olives, 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
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.
Servings: 6
Time preparation: 30 min.
Time total: 40 min.