1/2 c. raw or 1 c. cooked wild rice
1/2 c. raw or 1 c. cooked orzo pasta
1/2 c. green or red pepper, diced
1/2 c. sliced pitted ripe olives
1/3 c. sun-dried tomatoes, chopped
2 tbsp. fresh or 1 tsp. dry basil
1 tbsp. green onion, finely chopped
1/2 tsp. pepper
2 tbsp. capers
1/4 c. almond slivers
1/3 c. olive or salad oil
1/3 c. balsamic vinegar

Combine cooled rice and pasta, peppers, olives, tomatoes, and capers; set aside. Combine oil, vinegar, basil, green onions, and garlic. Cover and chill for at least 4 hours. Stir in nuts before serving.

NOTE: To soften tomatoes, place in boiling water for 2 minutes; drain.