A suitably named pasta salad that's loaded with flavorful ingredients. Try it with grilled veal chops or Cornish game hens.
Recipe information
Yield
Serves 6
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
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. (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.
