INGREDIENTS
3 tbsp
pine nuts
1 cup
orzo
3 tbsp
olive oil
1/2 tsp
orange zest
2 tbsp
fresh orange juice
1 1/2 tsp
fresh lemon juice
2 tbsp
chopped fresh basil
1/4 tsp
kosher salt
1/4 tsp
freshly ground black pepper
1/4 cup
pitted, sliced Kalamata olives
2 tbsp
coarsely chopped sun-dried tomatoes