Author Notes
I used to make other orzo-based pasta salads. Now I just make this. —ReggieDoobar
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Ingredients
- Step 1
-
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
- Step 2
-
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
Directions
- Step 1
-
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.
- Step 2
-
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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