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Ingredients
  • 1 pound dried orzo pasta
  • 1 large red bell pepper seeded and diced
  • 1 cup pitted olives (I used half kalamata and half green)
  • 3 ounces sun dried tomatoes chopped
  • ⅓ cup diced red onion
  • ⅓ cup chopped fresh basil
  • ⅓ cup chopped fresh dill
  • ⅓ cup chopped parsley
  • subheading: FOR THE LEMON VINAIGRETTE:
  • ½ cup fresh lemon juice
  • ½ cup extra-virgin olive oil
  • 1 to 2 teaspoons granulated sugar
  • 1 clove garlic
  • Salt and pepper
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