Orzo with Everything
"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."
photo by Kumquat the Cats fr
- Ready In:
- 23mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 1⁄2 cups orzo pasta (about 10 ounces)
- 1⁄3 cup packed chopped drained sun-dried tomato packed in oil
- 5 tablespoons extra virgin olive oil
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup packed chopped kalamata olive
- 1 cup finely chopped radicchio
- 1⁄2 cup toasted pine nuts
- 1⁄2 cup chopped fresh basil
- 1⁄2 cup grated parmesan cheese
- 2 cloves garlic, minced
directions
- 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.
Questions & Replies
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is that 10 oz. of orzo before cooking or after ?
Reviews
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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!
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Yummy. I made it exactly as written and we all adored it.
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Loved it! -
I have made this for years and take it to potlucks all the time. It is wonderful. Everyone asks for the recipe.
see 8 more reviews
Tweaks
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This is from Bon Appetit and is a fanastic salad. When I made it I used roasted red peppers instead of sun-dried tomatoes, and capers rather than kalamata olives. Very enjoyable and colorful dish. -
Yummy. My wife thought I had sneaked away to the gourmet deli. Used spinach instead of basil, fresh tomatoes for sun-dried, peanuts for pine nuts and sprinkled with feta. A keeper for sure.
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Great recipe. I used fresh spinach in place of the radiccho, had to use fresh basil and didn't have any pine nuts - it was still fabulous. Topped it with feta cheese. I will definitely make this again soon. Thanks so much!
RECIPE SUBMITTED BY
Jim Hartsell
United States
I am and have been for many years a resident of East Tennessee, just outside Knoxville. I've spent most of my professional life in education and have recently moved off the front line and into staff training and development.
