Select a size: | | | |
| Prep Time Cook Time |
Servings 12 | Difficulty Intermediate |
Ingredients
- 1 pound Orzo Pasta
- ½ cups Sun Dried Tomatoes
- 6 Tablespoons Extra Virgin Olive Oil
- ¼ cups Balsamic Vinegar
- ½ cups Chopped Kalamata Olives
- ¼ cups Chopped Raddichio
- ½ cups Chopped Pine Nuts
- ½ cups Chopped Fresh Basil
- ¾ cups Romano Cheese
- 3 cloves Garlic
- 1 dash Salt
- 1 dash Pepper
Preparation Instructions
1. Cook orzo in pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer to large bowl.
2. Add sun-dried tomatoes, oil, vinegar and olives. Toss to blend.
3. Let stand until cool (important step, you can even refrigerate it and then do next step right before serving).
4. Mix chopped radicchio, pine nuts, chopped basil, Romano (or Parmesan), and garlic into orzo mixture. Season with salt and pepper and serve.
