Mediterranean Orzo Salad

Mediterranean Orzo Salad

• 3 TABLESPOONS PINE NUTS
• 1 CUP ORZO

Citrus Dressing:

• 3 TABLESPOONS OLIVE OIL
• 1/2 TEASPOON ORANGE ZEST
• 2 TABLESPOONS FRESH ORANGE JUICE
• 1 1/2 TEASPOONS FRESH LEMON JUICE
• 2 TABLESPOONS CHOPPED FRESH BASIL
• 1/4 TEASPOON KOSHER SALT
• 1/4 TEASPOON FRESHLY GROUND BLACK PEPPER

• 1/4 CUP PITTED, SLICED KALAMATA OLIVES
• 2 TABLESPOONS COARSELY CHOPPED SUN-DRIED TOMATOES

1. To Toast the Pine Nuts: Preheat the oven to 350 degrees F. Place pine nuts on a baking sheet, and toast in the oven for 5 to 8 minutes.
2. Cook the orzo according to the package directions. Drain and let cool.
3. In a small bowl, whisk together the dressing ingredients. Set aside.
4. Transfer the orzo to a large bowl. Stir in the olives, sun-dried tomatoes and pine nuts. Pour in the citrus dressing, and toss to combine. Taste and  adjust the seasoning, if necessary.