Orzo with Parmesan & Sun-Dried Tomatoes

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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

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