I usually make this side dish with orzo: fresh spinach, garlic, lemon juice, and feta cheese, and olive oil. Since I make that one all the time, I decided to see if I could find a different recipe for this awesome pasta. I love orzo because its so great as a side dish, and adding great ingredients to it brings it alive. I love the texture of orzo so much. After searching a few sites, I saw this on recipezaar that I had to try. I did lessen the amount of oil and Parmesan cheese, and added cooked chicken, but it turned out great.
- 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 (I used 3 tablespoons)
- 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 (I used 1/4 cup)
- 2 large garlic cloves, minced
- 1 cup cooked chicken, cooked and shredded (I added the chicken to make it a main meal)
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.
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