A couple of years ago, my mom began serving this fantastic orzo salad at BBQ’s. At first, I was skeptical since I typically hate orzo (yes, I’m going against my people) but after everyone else told me how great it was, I finally gave in and tried it. I have decided it is the only way I will ever eat orzo until something better comes along. This will be difficult to top, though. It doesn’t seem like much but all the ingredients blend together perfectly and therefore it’s the perfect summer salad.
Below is the recipe, courtesy of my mother emailing it to me to “post on your blog”. Thanks, mom!
- 1 box orzo pasta
- 1/2 cup packed and drained sun-dried tomatoes
- 6 tbsp extra virgin olive oil
- 1/4 cup balsamic vinegar (feel free to add more at the end if it’s too dry for your taste)
- 1/2 cup chopped Kalamata olives (you can also use plain black olives if Kalamatas aren’t your thing)
- 1/4 cup radicchio (white part only since the purple part is extremely bitter)
- 1/2 cup coarsely chopped pine nuts
- 1/2 cup chopped fresh basil
- 3/4 cup romano cheese (you can also use parmesan)
- 3 large garlic cloves, minced
- Salt & pepper to taste
- Cook orzo in pot of boiling salted water until just tender, but still firm to bite. Drain well. Transfer to large bowl.
- Add sun-dried tomatoes, oil, vinegar and olives and toss to blend.
- Let stand until cool (important step, you can even refrigerate and then do next step right before serving).
- Mix chopped radicchio, pine nuts, chopped basil, romano (or parmesan), and garlic into orzo mixture. Season with salt and pepper and serve.
Lots of ingredients but only 4 steps to bring them all together!
Cupcake recipe soon!