Ingredients
1 pound Orzo Pasta
1 jar Sun-dried tomatoes - oil cured, drained and chopped
1/4 cup Olive oil
1/4 cup Balsamic Vinegar
1/2 cup Pine nuts, toasted
1/4 cup Red or yellow bell pepper, diced
1/2 cup Parmesan Cheese
1/2 cup Fresh Basil, chopped
3 cloves Garlic, minced
1/4 cup Kalamata olives, chopped and packed
Preparation
Cook the Orzo according to package directions until it is firm to the bite. Drain and transfer to a large bowl. Add the olive oil, sun-dried tomatoes and balsamic vinegar, and stir to combine. Let cool slightly. Add the remaining ingredients and toss well. Adjust seasoning with salt and pepper if desired. Serve at room temperature, cold, or warm. It’s all good!
