Orzo with Everything

This recipe is completely and totally awesome. I know I say that about many of the recipes on here, but this one is. Really.  It has so many delicious things in it!! Sundried tomatoes, Kalamata olives, fresh basil and pine nuts. Oh how I love pine nuts. I love them so much that our friend Matt commented that I must have put $30 worth of pine nuts in this salad because it had so many in it. I buy my pine nuts for a deal at Costco so I might go a tad overboard with them.  If you don’t want to mortgage your house by putting in so many pine nuts, don’t sweat it. Just put the amount called for. But, please, please don’t leave them out. This also has radicchio in it which is not a veggie I normally use. But, it  made this salad taste great. It is pleasantly bitter and added a nice little bite. If the weather is nice for you this weekend, throw some chicken on the grill and make this pasta salad. Your family will love you for it.

Orzo with Everything

from Cook’s Country August 2007

1 TBS salt

1 pound orzo

½ C. sun-dried tomatoes , rinsed, patted dry, and minced

½ C. pitted Kalmata olives , halved

1 head radicchio, cored and chopped fine

1 C. grated Parmesan cheese

½ C. pine nuts, toasted

½ C. chopped fresh basil

Dressing
¼  C. Balsamic vinegar

2 garlic cloves , minced

5 TBS extra-virgin olive oil

Salt and pepper

1. For the salad: Bring 4 quarts water to boil in large pot over high heat. Add salt and orzo to boiling water and cook until just al dente. Drain pasta and let cool to room temperature. Combine cooled orzo, tomatoes, olives, radicchio, Parmesan, pine nuts, and basil in large bowl.

2. For the dressing: Combine vinegar and minced garlic in medium bowl. Gradually whisk in oil. Drizzle dressing over salad and toss to combine. Season with salt and pepper. Serve. (Salad can be refrigerated for up to 2 days.)

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Filed under Pasta, Salad, Side Dish, Vegetarian, Veggie

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