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  • 20 oz. Or 3 cup orzo
  • 2/3 cup packed chopped drained oil packed sun dried tomatoes
  • 10 tbls virgin olive oil
  • 1/2 cup balsamic
  • 1/2 cup packed chopped kalamata or other brine cured olives
  • 2 cup finely chopped radicchio
  • 1 cup toasted pine nuts
  • 1 cup chopped fresh basil
  • 1 cup fresh grated parmesan
  • 4 large minced garlic cloves



Step 1

cook in salted water. Drain well. Put in bowl and add tomato oil vinegar olives. Can marinate 6 hours in frige. Bring orzo to room temp and add remaining. Add salt and pepper.

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