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Categories:Viewed: 39 - Published at: 7 years ago
Ingredients
- 1 1/2 cups orzo (about 10 oz.)
- 1/3 cup packed chopped, drained oil packed sun-dried tomatoes
- 5 T extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup (packed) chopped Kalamata olives or other brine cured black olives
- 1 cup finely chopped radicchio (about 1 small head)
- 1/2 cup pine nuts, toasted
- 1/2 cup chopped fresh basil
- 1/2 cup freshly grated parmesan cheese
- 2 large garlic cloves, minced
Method
- Cook orzo in pot of boiling salted water until just tender but still firm to the bite. 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, parmesan and garlic into orzo mixture. Season salad to taste with salt and pepper and serve.
- ***I don't use as much radicchio as the recipe calls for, maybe 3/4 cup.
