|Uncooked orzo||1 Cup (16 tbs)|
|Sun dried tomatoes in olive oil||7 Ounce (1 Jar)|
|Chopped sweet red pepper||1⁄2 Cup (8 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||3 Tablespoon|
|Canned sliced ripe olives||4 Ounce, drained (1 Can)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄4 Teaspoon|
1. Cook orzo according to package directions, omitting salt and fat; drain.
2. Drain tomatoes, reserving 1 teaspoon oil. Chop 2 tablespoons tomato. Reserve remaining tomatoes for another use. Combine orzo, tomato, red pepper, and next 3 ingredients in a bowl; toss gently.
3. Combine reserved 1 teaspoon oil, vinegar, and mustard; stir well with a wire whisk. Pour over orzo mixture; toss gently. Cover and chill at least 2 hours.