Orzo Salad
by Diane Harris

Put into a medium sized bowl:

1 1/2 cups Orzo, cooked and drained.  toss with 1/4 cup olive oil
2 jars marinated artichokes
2 ounces prosciutto, minced
2 ounces freshly grated parmesan
2 ounces Kalmata olives
1/2 cup sundried tomatoes, cut into strips
2 tablespoons fresh basil, minced
1/4 cup fresh parsley, minced

Dressing:
1/2 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
2 teaspoons dijon mustard

Whisk together dressing.  Pour over ingredients in medium sized bowl, stir and serve.