Orzo with Gouda and Sun-Dried Tomatoes


Prep. Time: 15 – 20 minutes                             Cooking Time: 10 minutes                               Servings: 4


2 cups (500 mL) orzo pasta, cooked al dente
1/4 cup (60 mL) olive oil
3 tbsp (45 mL) fresh lemon juice
2 tsp (10 mL) grainy mustard
1 green onion, minced
1 tsp (5 mL) fresh dill or
1/4 tsp (1 mL) dried dill
2 tsp (10 mL) fresh oregano or
1/2 tsp (2 mL) dried oregano
1/2 cup (125 mL) fresh parsley, finely chopped
1/2 cup (125 mL) oil packed sun dried tomatoes, drained and chopped
1 cup (250 mL) Canadian Gouda orCanadian Feta, in small cubes
1/4 cup (60 mL) Canadian Ermite cheese, crumbled (optional)
1/2 cup (125 mL) toasted pine nuts
Arugula or Mesclun lettuce
Salt and pepper, to taste


Stir together oil, lemon juice, mustard, green onion, dill, oregano, salt and pepper. Add pasta. Toss to coat.

Stir in parsley, tomatoes, Canadian Gouda and Canadian Ermite cheese (optional). Chill. When ready to serve sprinkle with pine nuts and tuck greens around edge of bowl.


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