Pasta & Sun-Dried Tomato Salad

By melanieroe

Prep: 20 min.
Cook: 15 min.
Yield: 8 Servings

Ingredients

• 1 can (49 ounces) reduced-sodium chicken broth
• 1 package (16 ounces) orzo pasta
• 1/4 cup chopped oil-packed sun-dried tomatoes plus 2 teaspoons oil from the jar
• 1 garlic clove, minced
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup shredded Parmesan cheese
• 4 fresh basil leaves, thinly sliced
• Optional toppings: crumbled feta cheese and canned garbanzo beans

Preparation

Step 1

In a large saucepan, bring broth to a boil. Stir in orzo; return to a boil. Cook for 8-10 minutes or until tender, stirring occasionally.
Drain orzo; transfer to a large bowl. (Discard broth or save for another use.) Stir in the tomatoes, oil from sun-dried tomatoes, garlic, salt and pepper; cool completely.
Add Parmesan cheese and basil; toss to combine. Cover and refrigerate until serving. Serve with toppings if desired. Yield: 8 servings.