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Submitted by: Phyl Broich-Wessling from Garner, IA
Originally shared on the web 12/23/2014

16-oz. pkg. orzo pasta, uncooked
12-oz jar roasted red peppers, drained and large pieces cut up
3-1/2 oz. jar capers, drained
14-oz. jar artichoke hearts, drained
6-oz. can black olives, drained and halved
1 c. pine nuts

Cook orzo according to package directions. Drain; transfer orzo to a serving bowl. Mix in remaining ingredients. Toss with desired amount of Olive Oil dressing. Serve warm. Serves 10 to 15.