Orzo and Sun-Dried Tomato Salad

• 8 ounces orzo pasta (cooked as direced on the package and drained)
• 12 cup sun-dried tomato, not in oil (snipped into very small pieces)
• 12 cup chopped red bell pepper
• 12 cup pitted kalamata olive, halved
• 1 12 cups seeded and chopped cucumbers
• 12 cup vegetable oil
• 14 cup red wine vinegar
• 2 garlic cloves, minced
• 12 teaspoon dried oregano
• 12 teaspoon dried basil
• 14 teaspoon dry mustard
• 14 teaspoon crushed red pepper flakes
• 14 teaspoon salt
• fresh ground black pepper

1. Note: if tomatoes are very dry, place them in a small bowl, cover with boiling water, and let stand for 10 minutes; drain well and pat dry.
2. To make the dressing: in a medium-size bowl, whisk together all the dressing ingredients.
3. Add orzo and the next 4 ingredients to a large serving bowl; toss with enough dressing to coat.
4. Refrigerate salad for several hours.
5. Serve cold or at room temperature.

orzo pasta, tomato, red bell pepper, olive, cucumbers, vegetable oil, red wine vinegar, garlic, oregano, basil, mustard, red pepper, salt, fresh ground black pepper

Taken from www.food.com/recipe/orzo-and-sun-dried-tomato-salad-141462 (may not work)