1 pound Orzo pasta
4 scallions, chopped, white and green parts
½ cup sun dried tomatoes packed in seasoned oil, slivered
2 cups fresh basil leaves loosely packed, finely slivered
1 cup pine nuts, toasted
For the dressing:
3-4 teaspoons dijon mustard
2-3 tablespoons red wine vinegar
½ cup seasoned oil from the sun dried tomatoes
Salt and pepper
Bring a medium pot of salted water to a boil.
Mix the dressing and set aside.
To a large bowl add the chopped scallions, tomatoes and half of the basil. Cook the orzo until firm al dente, drain and add to the bowl. Next add the dressing and mix well. Top off with the pine nuts and the remaining basil. Season to taste.
For best results let flavors meld together for an hour to overnight. Serve at room temperature..