Orzo with EverythingSubmitted by: SHARON10002
1 1/2 cups orzo (rice-shaped pasta; about 10 ounces)
1/3 cup (packed) chopped drained oil-packed sun-dried tomatoes
3 tablespoons extra-virgin olive oil
1/4 cup white balsamic vinegar
1/4 cup (packed) chopped Kalamata olives or other brine-cured black olives
1/4 cup capers
1/4 cup onion, finely chopped
1 T lemon zest
Salt and Pepper, to taste
1/2 cup pine nuts, toasted
1/2 cup chopped fresh basil (if not using Tomato Basil Feta)
1/2 cup Mediterranean Basil-Tomato Feta Cheese, crumbled
2 large garlic cloves, minced
Transfer to large bowl, and stir in another 1 T of the olive oil. Add garlic, sun-dried tomatoes, remainder of oil, vinegar, capers, lemon zest, feta cheese, and olives and toss to blend.
Cover and refrigerate.
Bring to room temperature before serving.
Mix chopped radicchio, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Season salad to taste with salt and pepper and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user SHARON10002.