Recipe - Orzo Sun-Dried Tomato And Pea Salad

8 cup Water
10 SunDried Tomatoes; packed
w/o oil
8 ounce Orzo; uncooked
Three fourths pound Green Peas; shelled
One fourth cup Fresh Basil; chopped
One fourth cup Fresh Italian Parsley;
chopped
3 tablespoon Balsamic Vinegar
1 tablespoon Olive Oil
One fourth teaspoon Salt
One fourth teaspoon Ground Black Pepper
2 tablespoon Romano Cheese; grated

In a small saucepan over high heat, combine 1 cup of the water and the
tomatoes. Bring to a boil, reduce the heat to low and simmer until the
tomatoes are tender, about 15 minutes. Drain, reserving the liquid, and
slice the tomatoes into thin strips.

In a large pot over high heat, bring 6 cups water to a boil. Add the orzo
and cook according to the package directions, about 10 minutes. Drain,
rinse in cold water, drain again and place in a large bowl.

In a medium saucepan over high heat, bring the remaining water to a boil.
Add the peas, reduce the heat to low and simmer, rinse in cold water, drain
again and add to the orzo.

In a small bowl, combine the reserve liquid, basil, parsley, vinegar, oil,
salt and pepper and whisk until blended. Add to the bowl with the orzo. Add
the tomatoes, peas and cheese. Toss to coat well.

To serve, divide among 4 individual plates.

Recipe by: Jane Fonda Cooking For Healthy Living

Posted to recipeludigest Volume 01 Number 432 by James and Susan Kirkland
kirkland@gj.net on Jan 01, 1998