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Categories:
orzo pasta tomato extra-virgin olive oil balsamic vinegar olive radicchio pine nuts fresh basil garlic
Viewed: 15 - Published at: 4 years agoIngredients
- 1 1/2 cups orzo pasta
- 1/3 cup chopped drained sun-dried tomato packed in oil
- 5 tablespoons extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup chopped kalamata olive
- 1 cup finely chopped radicchio
- 1/2 cup pine nuts, toasted
- 1/2 cup chopped fresh basil
- 2 large garlic cloves, minced
Method
- Cook orzo in pot of boiling salted water until just tender.
- Drain well.
- Transfer to large bowl.
- Add sun-dried tomatoes, oil, vinegar and olives and toss to blend.
- Let stand until cool. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before continuing.).
- Mix chopped radicchio, pine nuts, chopped basil, and garlic into orzo mixture.
- Season salad to taste with salt and pepper and serve.
