Orzo Salad

Yields:	1 serving
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	Preparation	2 hours
	Cooking	10 minutes
	Ready In	2 hours

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Ingredients

1	cup	orzo	uncooked
2	tablespoons	sundried tomatoes	chopped, soaked in boiling water for ten minutes
1/2	cup	sweet red bell pepper	chopped
1/4	cup	scallions, spring or green onions	chopped
4	ounces	olives	sliced
3	tablespoons	parsley leaves	fresh, chopped
1	teaspoon	olive oil
1/4	cup	red wine vinegar
1/2	teaspoon	dry mustard

Directions

Cook the orzo according to the package directions, omitting any salt and fat; drain.

Combine the orzo, tomato, red pepper and the onions, olives and parsley 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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Member Review

Lamb Baked in Paper

When I read this recipe I thought I was going to be a winner and it was. I made one change which was I cooked it for four hours at 300 degrees F. instead of at the temperature and time suggested. I find this makes the lamb more tender. The Feta cheese disappeared but could be tasted to some degree. This is an excellent recipe that we will make on a regular basis.