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Author Notes: I used to make other orzo-based pasta salads. Now I just make this. —ReggieDoobar
Serves 4 - 6
- 1.5 cups Orzo
- 1/3 cup sun-dried tomatoes in oil, drained & chopped
- 5 - 6 tablespoons extra virgin olive oil
- 1/4 cup balsamic vinegar (white if you have it)
- 1/2 cup roasted red peppers, drained and coarsely chopped
- Cook the orzo in salted water until just al dente. Drain thoroughly, pour into large bowl and while still warm add the sun-dried tomatoes, olive oil, balsamic and roasted red peppers. Stir thoroughly to prevent the orzo from sticking. Allow to cool before continuing.
- 2 tablespoons preserved lemon, diced (or 2 tsp zest)
- 1 tablespoon lemon juice
- 1/2 cup pine nuts, toasted lightly
- 1/2 cup fresh basil, torn
- 2 - 3 cloves garlic, smashed and diced
- 1 cup finely sliced and chopped (1 to 2 inch strips) radicchio
- 1/2 cup grated parmesan reggiano
- 1/2 teaspoon red pepper flakes
- Add lemon, lemon juice, pine nuts, basil, garlic, radicchio, and parmesan (go ahead and buy the cheap domestic stuff, but it won't be as good, kapisch?) to the cooled orzo and combine thoroughly. Add red pepper flakes, sea salt, and freshly ground black pepper to taste. If you can resist eating most of this at this point, good for you. If not, let the rest of them eat frozen pizza. This is great at room temp, or chilled.
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