Cook the orzo according to package directions. Drain and let cool. (You should have about 3 cups cooked orzo.)
In a small bowl, whisk together the olive oil, orange zest, orange juice, lemon juice, basil 1/4 tsp. salt and the pepper.
Transfer the orzo to a large bowl. Stir in the olives, sun-dried tomatoes, and the pine nuts. Pour in the citrus dressing and toss to combine. Taste and adjust the seasoning, if necessary.
Originally Submitted
4/15/2012
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You can add this Mediterranean Orzo Salad recipe to your own private DesktopCookbook.
