A suitably named pasta salad that’s loaded with flavorful ingredients. Try it with grilled veal chops or Cornish game hens.

Serves 6.

INGREDIENTS

  • 1 1/2cups orzo (rice-shaped pasta; about 10 ounces)
  • 1/3cup (packed) chopped drained oil-packed sun-dried tomatoes
  • 5tablespoons extra-virgin olive oil
  • 1/4cup balsamic vinegar
  • 1/4cup (packed) chopped kalamata olives or other brine-cured black olives1cup finely chopped radicchio (about 1 small head)
  • 1/2cup pine nuts, toasted
  • 1/2cup chopped fresh basil
  • 1/2cup freshly grated parmesan cheese2large garlic cloves, minced

    DIRECTIONS

    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.