Drained oil-packed sun-dried tomatoes with herbs; coarsely chopped, with 1 T oil from tomatoes reserved
2 Esslöffel
red wine vinegar
2 Teelöffel
dijon mustard
1/2 Teelöffel
Salt; (i usually omit this)
1/4 Teelöffel
pepper ground
1/2 Tasse
Loosely packed fresh basil leaves; cut into thin strips
die Zubereitung:
Prepare orzo in boiling water as label directs. Meanwhile, in a large bowl, combine all ingredients except the orzo and the basil. Drain the orzo. Add warm orzo to green onion mixture in bowl, stirring to coat. Let orzo mizture cool slightly, then stir in basil. Cover and refrigerate if not serving right away.
