Ingredients
1 can (49 ounces) reduced-sodium chicken broth1 package (16 ounces) orzo pasta1/4 cup chopped oil-packed sun-dried tomatoes plus 2 teaspoons oil from the jar1 garlic clove, minced3/4 teaspoon salt1/4 teaspoon pepper1/3 cup shredded Parmesan cheese4 fresh basil leaves, thinly slicedOptional toppings: crumbled feta cheese and chickpeas
Preparation
In a large saucepan, bring broth to a boil. Stir in orzo; return to a boil. Cook for 8-10 minutes or until tender, stirring occasionally.
Drain orzo; transfer to a large bowl. (Discard broth or save for another use.) Stir in the tomatoes, oil from sun-dried tomatoes, garlic, salt and pepper; cool completely.
Add Parmesan cheese and basil; toss to combine. Cover and refrigerate until serving. Serve with toppings if desired.
