Ingredients
1 1/2 cups orzo (rice-shaped pasta; about 10 ounces) or ditalini
1/3 cup slivered 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 shredded radicchio (about 1 small head) or cabbage
1/2 cup pine nuts, toasted
1/2 cup chopped fresh basil
1/2 cup freshly grated Parmesan cheese
2 large garlic cloves, minced
Preparation
Cook orzo in pot of boiling salted water until just tender but still firm to bite. Drain well. Cool. Transfer to large bowl. Add sun-dried tomatoes, oil, vinegar and olives and toss to blend. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Mix chopped radicchio or cabbage, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Serve.
