Recipe information
Yield
Servings
Ingredients
1
1/2 cups orzo (rice-shaped pasta; about 10 ounces)
1
/3 cup (packed) chopped drained oil-packed sun-dried tomatoes
5
tablespoons 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
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Preparation
Step 1
Cook orzo in pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer to large bowl. Add sun-dried tomatoes, oil, vinegar and olives and toss to blend. Let stand until cool. DO AHEAD Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before continuing.
Step 2
Mix chopped radicchio, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Season salad to taste with salt and pepper and serve.