Orzo and Sun Dried Tomatoes

This dish works well as a potluck item because it tastes good at room temperature. I serve it with barbecued burgers or chicken, or any simple meat entrée.

Orzo and Sun Dried Tomatoes

1 cup uncooked orzo
1½ tablespoons olive oil
1/3 cup finely chopped sun dried tomatoes packed in olive oil
1/3 cup pine nuts
4 garlic cloves, minced
1/2 cup fresh basil, chopped
1 tablespoon balsamic vinegar
1/2 teaspoon black pepper
1/2 teaspoon fine sea salt

In a saucepan, cook orzo according to package directions. Drain in a colander and set aside.

In a large skillet, add olive oil, sun dried tomatoes, pine nuts and garlic. Cook over medium heat for two minutes. 

Turn off heat. Stir in cooked orzo, basil, balsamic vinegar, black pepper and salt. Combine thoroughly.

Serve immediately or at room temperature.