1 c Orzo, uncooked 2 tb Chopped sun dried tomatoes, Soaked in boiling water for Ten minutes 1/2 c Chopped sweet red pepper 1/4 c Chopped green onions 1 (4-ounce) can sliced ripe Olives, drained 3 tb Chopped fresh parsley 1 ts Olive oil 1/4 c Red wine vinegar 1/2 ts Dry mustard 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. From Cooking Light Cookbook 1994. The following information is based on the original recipe, which included a jar of sun dried tomatoes in olive oil. Per serving: Calories, 116; Protein, 3 grams; Carbs., 19 grams; Sodium, 78 mg. Fat, 3 grams (23% of calories). Posted by Jean Reese to the Fatfree Dig. Vol.12 Iss. 14 Nov. 15, 1994. Posted by Posted by Jean Reese to the Fatfree Dig. Vol.12 Iss. 14 Nov. 15, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.