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
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.)
Mix chopped radicchio, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Season salad to taste with salt and pepper and serve.
Reference: epicurious.com
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It's a bit different than what I would normally make (which, granted, would be either frozen or out of a box), but I really liked it. I skipped the radicchio (b/c I couldn't find any), and although I didn't use it, I read a tip about getting the bitterness out of it: soak the radicchio in cold water for about 15 minutes. Oh, and I know orzo is normally rice-shaped, but for some reason the only orzo I could find was tear-drop... has anyone seen that before?
Anyway, just thought I'd share!
1 comment:
The salad sounds delicious! I am sure the pine nuts are delicious but it reminds me of pine needle tea, which tastes like, well, a Christmas tree. I used to make it when I went camping because I read that you could. Add a lot of sugar if you try it. A good source of vitamin C. Anyway, I am looking forward to trying the salad sometime. LA
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