1/3 C (packed) drained, chopped, oil- packed sun-dried tomatoes 5 T extra-virgin olive oil
¼ C balsamic vinegar
¼ C (packed) chopped Calamata olives
1 C finely chopped radicchio (about 1 small head) ½ C pine nuts, toasted
½ C chopped fresh basil
½ C freshly grated parmesan cheese
2 large garlic cloves, minced
Directions
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.
