Ingredients Jump to Instructions ↓

  1. 1 1/2 cups orzo (rice-shaped pasta; about 10 ounces)

  2. 2 large garlic cloves, minced

  3. 1/3 cup (packed) chopped drained oil -packed sun-dried tomatoes

  4. 5 tablespoons extra-virgin olive oil

  5. 1/4 cup white balsamic vinegar

  6. 1/4 cup (packed) chopped Kalamata olive s or other brine-cured black olives

  7. 1 cup finely chopped radicchio (about 1 small head)

  8. 1/2 cup pine nut s, toasted

  9. 1/2 cup chopped fresh basil

Instructions Jump to Ingredients ↑

  1. Cook orzo in pot of boiling salted water until just tender but still firm to bite (do not overcook pasta). Drain well. Transfer to large bowl and toss in garlic immediately. Let orzo cool for a few hours and then add sun-dried tomatoes, oil, vinegar and olives and toss to blend. Toss in radicchio, pine nuts, and basil into orzo mixture. Season salad to taste with salt and pepper and serve. Keeps for several days in refrigerator. Serve cold or at room temperature.


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