This is possibly one of five recipes that has been on repeat through most of my adult life. I play with the “Everything” part so much so that the recipe is never the same twice. Pasta — with a vinaigrette — and lots of stuff in it is my idea of a great time!
- 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
- Other ingredients I may or may not add: feta cheese, cucumbers, fresh tiny tomatoes, dill, chives, strips of salami or prosciutto, capers, mozzarella or provolone or fontina cut in cubes.
- 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.