September 2009 | Orzo, Basil, Sun-dried Tomato Salad

Orzo looks similar to rice but is actually pasta. Pasta is naturally low fat and has a low glycemic index.

Ingredients

• 1 pound dry orzo
• 4 green onions, white and green parts, chopped
• 1/2 cup drained sun-dried tomatoes packed in oil, chopped
• 2 cups loosely packed finely chopped fresh basil leaves, divided
• 4 teaspoons Dijon mustard
• 3 tablespoons red wine vinegar
• 1/4 cup pine nuts, toasted
• Salt to taste (optional)
• Freshly ground pepper to taste

Instructions

1. Bring a medium pot of water to a boil and cook orzo until just a minute before al dente (1 minute less than package instructions).
2. To toast pine nuts, place in dry skillet over medium-high heat stirring regularly until lightly golden for about 3-4 minutes.
3. Combine green onions, tomatoes, and 1 cup of the basil in a large bowl and toss to combine. In a small bowl, whisk together mustard and vinegar.
4. Drain orzo well and add to the bowl of vegetables along with pine nuts. Add dressing and mix well. Top with remaining 1 cup basil and season with salt and black pepper. Let the salad rest for 1 hour. Serve at room temperature.

Makes six servings.