Instructions: Cook the orzo according to the package directions, omitting any salt and fat; drain. Combine the orzo, tomato, red pepper and the next three ingredients in a bowl; toss gently.

Combine the olive oil, vinegar and mustard; stir well with a wire whisk.

Pour over the orzo mixture; toss gently. Cover and chill for at least two hours.

original recipe, which included a jar of sun dried tomatoes in olive oil.

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