We made this at Jennifer’s house in Rio Rancho. Sadly, we went through a couple of batches of pine nuts when we didn’t supervise the toasting carefully enough. They toast very quickly! From Margaret Ann’s cooking class.
3 cups uncooked orzo
2/3 cup oil-packed sun-dried tomatoes, drained and chopped
10 Tbl olive oil
½ cup balsamic vinegar
½ cup black olives, chopped
2 cups radicchio, finely chopped
1 cup pine nuts, toasted
1 cup fresh basil, chopped
1 cup Parmesan cheese, freshly grated
4 large cloves garlic, minced
Cook orzo as directed on package. Drain well. Add tomatoes, olive oil, vinegar and olives. Toss. Let stand until cool. Mix the remaining ingredients into pasta just before serving. Season with salt and pepper and serve.