Orzo with Everything

Salty and filling and excellent as a side dish, you’ll find you’ll be going back for seconds…and thirds.

If you need dairy-free, add the vegan cashew parmesan.

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Orzo with Everything

Yield: 6

Author: Bon Appétit July 1998

Prep time: 10 MinCook time: 2 MinTotal time: 12 Min

A suitably named pasta salad that's loaded with flavorful ingredients.

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Ingredients

• 1 ½ cups orzo (rice shaped pasta; about 10 ounces)
• ⅓ cup (packed) chopped drained oil-packed sun-dried tomatoes
• 5 tablespoons extra-virgin olive oil
• ¼ cup balsamic vinegar
• ¼ cup (packed) chopped Kalamata olives or other brine-cured black olives
• 1 cup finely chopped radicchio (about 1 small head)
• ½ cup pine nuts, toasted
• ½ cup chopped fresh basil
• ½ cup freshly grate Parmesan cheese
• 2 large garlic cloves, minced

Instructions

1. Cook orzo in pot of boiling salted water until just tender but still firm to bit. Drain well. Transfer to a large bowl.
2. Add sun-dried tomatoes, oil, vinegar and olives and toss to blend. Let stand until cool.
3. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before continuing).
4. Mix chopped radicchio, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Season salad to taste with salt and pepper and serve.

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