Ingredients
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1 1/2 cups orzo pasta (about 10 ounces)
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1/3 cup packed chopped drained sun-dried tomato packed in oil
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5 tablespoons extra virgin olive oil
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1/4 cup balsamic vinegar
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1/4 cup packed chopped kalamata olive
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1 cup finely chopped radicchio
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1/2 cup toasted pine nuts
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1/2 cup chopped fresh basil
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1/2 cup grated parmesan cheese
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2 cloves garlic, minced
Instructions
- Cook orzo in boiling salted water until just tender.
- Drain well.
- In a large bowl toss orzo, sun-dried tomatoes, oil, vinegar and olives.
- Let stand until room temperature.
- Mix chopped radiccho, pine nuts, chopped basil, Parmesan and garlic into orzo mixture.
- Season to taste with salt and pepper.
- (I find that the olives and tomatoes make further seasoning unnecessary, so taste first.) Serve at room temperature.