Prep 15 mins
Cook 8 mins
I've had this for a while and don't remember where it came from. It goes well with summer grilling (fish, etc.). Prep time does not include cooling time for the orzo.
- 354.88 ml orzo pasta (about 10 ounces)
- 78.07 ml packed chopped drained sun-dried tomato packed in oil
- 73.94 ml extra virgin olive oil
- 59.14 ml balsamic vinegar
- 59.14 ml packed chopped kalamata olive
- 236.59 ml finely chopped radicchio
- 118.29 ml toasted pine nuts
- 118.29 ml chopped fresh basil
- 118.29 ml grated parmesan cheese
- 2 clove garlic, minced
- Cook orzo in boiling salted water until just tender.
- Drain well.
- In a large bowl toss orzo, sun-dried tomatoes, oil, vinegar and olives.
- Let stand until room temperature.
- Mix chopped radiccho, pine nuts, chopped basil, Parmesan and garlic into orzo mixture.
- Season to taste with salt and pepper.
- (I find that the olives and tomatoes make further seasoning unnecessary, so taste first.) Serve at room temperature.
This is really good. We divided it into a little more than 8 one cup servings.
Excellent recipe! We love all things made with orzo and found this dish to be absolutely delicious. Loved the radicchio and pine nuts. As other chefs have noted, this recipe is easily adaptable, and other ingredients can be added. I did add fresh chives from my herb garden and feta cheese but otherwise made as directed. I already added this to my "must make again!" cookbook!
Yummy. I made it exactly as written and we all adored it.