Ingredients:
1 1/2 cups orzo pasta
1/3 cup chopped drained sun-dried tomatoes packed in oil
5 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup chopped kalamata olives
1 cup finely chopped radicchio
1/2 cup pine nuts, toasted
1/2 cup chopped fresh basil
2 large garlic cloves, minced
Directions:
Cook orzo in pot of boiling salted water until just tender.
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.).
Mix chopped radicchio, pine nuts, chopped basil, and garlic into orzo mixture.
Season salad to taste with salt and pepper and serve.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.