INGREDIENTS:
1 1/2 c, orzo1/3 c. chopped drained oil-packed sun-dried tomatoes
5 Tbsp. olive oil
1/4 c. balsamic vinegar
1/4 c. chopped Kalamata olives 1 c. finely chopped radicchio
1/2 c. pine nuts, toasted
1/2 c. chopped fresh basil
1/2 c. freshly grated Parmesan cheese
2 large garlic cloves, minced
INSTRUCTIONS:
Cook orzo in pot of boiling salted water. Drain well. Transfer to large bowl. Add sun-dried tomatoes, oil, vinegar and olives and mix. Let stand until cool.
Mix in radicchio, pine nuts, basil, Parmesan and garlic . Season salad to taste with salt and pepper and serve.
