Orzo salad

The recipe of the orzo salad I served for lunch last week. 

Orzo with everything

1 1/2 cups orzo

1/3 cup packed chopped drained oil-packed sun-dried tomatoes

5 tablespoons olive oil

1/4 cup balsamic vinegar

1/4 cup chopped kalamata olives

2-3 cloves garlic, crushed

1 cup finely chopped radicchio (about one small head)

1/2 cup pine nuts, toasted

1/2 cup finely chopped fresh basil

1/2 cup freshly grated parmesan or romano cheese

Cook orzo in pot of boiling salted water until just tender but still firm to bite. Drain well. Transwer to large bowl. Add sun-dried tomatoes, olive oil, balsamic vinegar, and olives and toss to blend. Let stand until cool.

Just before serving, mix chopped radicchio, pine nuts, chopped basil, and cheese into orzo mixture. Season with salt and pepper and serve.