Orzo Salad With Everything

By mirelsonp

Ingredients

• 1 1/2 cups orzo (about 10 oz)
• 1/3 cup (packed) chopped drained oil-packed sun-dried tomatoes
• 5 Tbsp extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup (packed) chopped pitted Kalamata olives
• 1 cup finely chopped radicchio (from 1 small head)
• 1/2 cup pine nuts, toasted
• 1/2 cup chopped fresh basil
• 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
• 2 large garlic cloves, minced

Preparation

Step 1

Cook orzo in pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Transfer to large bowl. Add sun-dried tomatoes, oil, vinegar, and olives; toss to blend. Let stand until cool.

(Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before continuing.)

Mix radicchio, pine nuts, basil, Parmesan, and garlic into orzo mixture. Season salad to taste with salt and pepper.