Loaded Orzo

• 1 1/2 cups orzo (rice-shaped pasta; about 10 ounces) or ditalini
• 1/3 cup slivered sun-dried tomatoes
• 5 tablespoons extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup (packed) chopped Kalamata olives or other brine-cured black olives
• 1 cup finely shredded radicchio (about 1 small head) or cabbage
• 1/2 cup pine nuts, toasted
• 1/2 cup chopped fresh basil
• 1/2 cup freshly grated Parmesan cheese
• 2 large garlic cloves, minced

1. Cook orzo in pot of boiling salted water until just tender but still firm to bite. Drain well. Cool. Transfer to large bowl. Add sun-dried tomatoes, oil, vinegar and olives and toss to blend. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before continuing.)
2. Mix chopped radicchio or cabbage, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Serve.

orzo, slivered sundried, extravirgin olive oil, balsamic vinegar, olives, radicchio, pine nuts, fresh basil, parmesan cheese, garlic

Taken from www.epicurious.com/recipes/member/views/loaded-orzo-1242022 (may not work)