Mediterranean Orzo Salad with Olives, Sun-Dried Tomatoes, and Pine Nuts | Paula Deen

Ingredients

• 1 cup orzo
• 3 tablespoons Olive oil
• ½ teaspoon grated orange zest
• 2 tablespoons freshly squeezed orange juice
• 1 ½ teaspoons freshly squeezed lemon juice
• 2 tablespoons Chopped fresh basil
• ¼ teaspoon Kosher salt
• ¼ teaspoon Freshly ground black pepper
• ¼ cup pitted
• 2 tablespoons coarsely chopped sun-dried tomatoes
• 3 tablespoons toasted pine nuts
• 1 1/2 cups cooked, chopped ham