Orzo With Everything

• 1 1/2 cups orzo (about 10 oz.)
• 1/3 cup packed chopped, drained oil packed sun-dried tomatoes
• 5 T 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 chopped radicchio (about 1 small head)
• 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 the bite. Drain well. Transfer to large bowl. Add sun-dried tomatoes, oil, vinegar and olives and toss to blend. Let stand until cool. Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before continuing.
2. Mix chopped radicchio, pine nuts, chopped basil, parmesan and garlic into orzo mixture. Season salad to taste with salt and pepper and serve.
3. ***I don't use as much radicchio as the recipe calls for, maybe 3/4 cup.

orzo, tomatoes, t, ubc, ubc, radicchio, pine nuts, fresh basil, freshly grated parmesan cheese, garlic

Taken from www.epicurious.com/recipes/member/views/orzo-with-everything-50170447 (may not work)