Orzo with Everything
- Cook orzo in boiling salted water until al dente. Add sun-dried tomatoes, oil, vinegar and olives. Toss to blend. Let stand until cool. (Can be prepared 6 hrs. ahead. Cover and refrigerate. Bring to room temperature before continuing.)
- Mix chopped radicchio, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Season salad to taste with salt and pepper and serve.
- If time allows, let sit for 1-2 hrs or overnight to allow flavors to blend.