Pasta & Sun-Dried Tomato Salad

• 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 chickpeas

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.
2. 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.
3. Add Parmesan cheese and basil; toss to combine. Cover and refrigerate until serving. Serve with toppings if desired.

chicken broth, orzo pasta, chopped oil, garlic, salt, pepper, parmesan cheese, basil, toppings

Taken from www.tasteofhome.com/recipes/pasta-sun-dried-tomato-salad/ (may not work)