Orzo with Gouda and Sun-Dried Tomatoes

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Orzo with Gouda and Sun-Dried Tomatoes

 

2 cups orzo pasta, cooked al dente (rice shaped pasta)

1/4 cup olive oil

3 tbsps. fresh lemon juice

2 tsps. grainy brown mustard

1 green onion, minced

1 tsp. fresh dill or 1/4 tsp. dried dill

2 tsps. fresh oregano or 1/2 tsp. dried oregano

1/2 cup fresh parsley, minced

1/2 cup oil packed sun dried tomatoes (drained,

chopped)

1 cup gouda or feta, in small cubes

1/2 cup toasted pine nuts

arugula, mesclun or spring mix lettuce leaves

salt and pepper

 

Stir together oil, lemon juice, mustard, green onion,

dill, oregano, salt and pepper.

Add pasta. Toss to coat.

Stir in parsley, tomatoes, gouda. Chill. When ready to

serve sprinkle with pine nuts and tuck greens around

edge of bowl. Serves 4.

 

 

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