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Ingredients
- 1/2 cup feta cheese, crumbled
- 1 cup orzo
- 1 (7 oz) jar sun dried tomatoes in oil
- 1 small red bell pepper, chopped
- 4 scallions, sliced on a bias
- 1 (4 oz) can sliced ripe olives, drained
- 3 tbs fresh parsley, chopped
- 1/4 cup red wine vinegar
- 1/4 tsp dry mustard
- Cook orzo according to package directions, drain.
- Drain tomatoes, reserving 1/4 cup oil.
- Chop 10 tomatoes, reserving remaining tomatoes for another use.
- Toss together the orzo, tomato, bell pepper, onions, olives, parsley and feta cheese.
- In a small bowl whisk together reserved 1/4 cup oil, vinegar and mustard, pour over salad and mix gently.
- Cover and chill for 4-8 hours.
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