Orzo and Sun-Dried Tomato Salad

8 oz. (1 c.) orzo, cooked as directed on package and drained
1/2 c. sun-dried tomatoes (not in oil), snipped into very small pieces with kitchen scissors
1/2 c. chopped red bell pepper
1/2 c. pitted kalamata olives or ripe black olives, halved
1-1/2 c. seeded and chopped cucumber

Red Wine Vinaigrette:
1/2 c. vegetable oil
1/4 c. red wine vinegar
1 garlic clove, minced
1/2 t. dried oregano
1/2 t. dried basil
1/4 t. dry mustard
1/4 t. crushed red pepper flakes
1/4 t. salt
Freshly ground pepper

In a medium bowl, whisk together all dressing ingredients.

Put orzo in a large bowl and mix with sun-dried tomatoes, bell pepper, olives, and cucumber. Toss with enough dressing to coat and refrigerate several hours. Serve cold or at room temperature.

Serves 6.

From The Big Book of Potluck, p. 113.