This is an outstanding salad that can be served warm or cold. So versatile and so very darn tasty. Try adding steamed asparagus spears for a hot dish version.
2 Cups un-cooked Orzo Pasta
1/2 Cup Fresh Basil leaves, chopped
1/3 Cup Sun-Dried Tomatoes, diced (if using oil-packed, drain first)
2 Tbsp Olive Oil
3/4 Cup Parmesan Cheese, grated
Salt and Pepper to taste
Cook Orzo according to package directions, 8-10 minutes for al dente. Drain and set aside.
In a large bowl, combine basil leaves, sun-dried tomatoes, olive oil, parmesan cheese, salt and pepper. Add Orzo and toss to coat.
Makes 8 servings