Mix warm, drained, cooked orzo with 2 tablespoons
Mustard-Dill Dressing; mix well and cool. Add remaining ingredients, including remaining dressing and mix well. Cover and refrigerate until ready to serve.
Mustard-Dill Dressing: Combine 1/4 cup white wine vinegar, 1 tablespoon each olive oil, Dijon-style mustard and Worcestershire sauce, 1 clove minced garlic, 1 teaspoon each dried dill weed and finely minced onion and 1/2 teaspoon cracked pepper; mix well. Makes about 1/2 cup.
*Cook orzo according to package directions or boil in salted water 9 to 11 minutes or until barely tender.
No serving suggestions.
262 Cal., 16.4 g pro., 5.3 g fat (18% Cal. from fat), 38 g carb., 111 mg chol., 1.9 g fiber and 534 mg sodium.