Mediterranean Orzo Salad with Olives, Sun-Dried Tomatoes, and Pine Nuts

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Ingredients:

1 cup orzo
3 tablespoons olive oil
½ teaspoon finely grated orange zest
2 tablespoons freshly squeezed orange juice
1 ½ teaspoons freshly squeezed lemon juice
2 tablespoons chopped fresh basil
¼ teaspoon kosher salt, plus additional to taste
¼ teaspoon freshly ground black pepper
¼ cup pitted, sliced kalamata olives
2 tablespoons coarsely chopped sun-dried tomatoes
3 tablespoons toasted pine nuts
1 1/2 cups cooked chopped Smithfield ham

Instructions:

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, ¼ teaspoon salt, and the pepper.

Transfer the orzo to a large bowl. Stir in the olives, sun-dried tomatoes, pine nuts and cooked ham. Pour in the citrus dressing and toss to combine. Taste and adjust the seasoning, if necessary.

Servings: 4
Prep Time:
Cook Time:
Difficulty: Easy

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