Ingredients
1 cup orzo pasta, cooked per package instructions and cooled
1 green pepper, chopped
2 scallions, chopped, green parts included
1 tablespoon Italian parsley, chopped
2 tablespoons sun-dried tomatoes, chopped
1 can cannellini beans, drained and rinsed
2 tablespoons pesto
1 teaspoon red wine vinegar
Parmesan Cheese
Salt
Pepper
Preparation
Cook orzo per package instructions and set aside to cool.
In a large salad bowl, combine all the ingredients except the pesto, vinegar, cheese, salt and pepper. In a separate bowl combine the vinegar and pesto. Add more vinegar if you want your dressing stronger (add less to start if you don’t want the dressing to be too strong.) Combine with the rest of salad, salt and pepper to taste. Let cool for an hour to let flavors blend and top with freshly grated Parmesan cheese before serving.
