Cook orzo according to package directions. Place pasta (orzo) in a strainer and run under cold water until cool. Drain completely. Put chilled pasta in a large mixing or salad bowl.
Add sundried tomatoes, red onion, celery, olives, feta cheese, olive oil, and dressing (add a little at a time, to taste). Mix to distribute ingredients, thoroughly.
Chill for a couple of hours.
Add chopped basil and stir it in evenly. Serve.
I created this salad in 2008. It is a favorite of my family and co-workers.
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|Serving Size: 1 Serving (97g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 83 (34%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 14.1mg||4 %|
|Sodium 389.2mg||13 %|
|Potassium 477.7mg||13 %|
|Total Carbohydrate 33.4g||10 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 30.4g|
|Protein 8.1g||12 %|
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Calories per serving: 243
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