Fatfree Orzo Salad

Course : Salads
Serves: 1
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1 cup orzo -- uncooked
2 tablespoons chopped sun dried tomatoes soaked in boiling water for ten minutes
1/2 cup chopped sweet red pepper
1/4 cup chopped green onions
4 ounces sliced ripe olives -- drained
3 tablespoons chopped fresh parsley
1 teaspoon olive oil
1/4 cup red wine vinegar
1/2 teaspoon dry mustard

Preparation / Directions:

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.

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