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.

• Ready In: 23 mins
• 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

1. Cook orzo in boiling salted water until just tender.
2. Drain well.
3. In a large bowl toss orzo, sun-dried tomatoes, oil, vinegar and olives.
4. Let stand until room temperature.
5. Mix chopped radiccho, pine nuts, chopped basil, Parmesan and garlic into orzo mixture.
6. Season to taste with salt and pepper.
7. (I find that the olives and tomatoes make further seasoning unnecessary, so taste first.) Serve at room temperature.