- 1 1/2 cups orzo (rice-shaped pasta; about 10 ounces)
- 1/3 cup (packed) chopped drained oil-packed 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 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
- Cook orzo in pot of boiling salted water until just tender but still firm to 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.)
- Mix chopped radicchio, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Season salad to taste with salt and pepper and serve.