Loaded Orzo
Ingredients
- 1 1/2 cups orzo (rice-shaped pasta; about 10 ounces) or ditalini ⓘ
- 1/3 cup slivered sun-dried tomatoes ⓘ
- 5 tablespoons extra-virgin olive oil ⓘ
- 1/4 cup balsamic vinegar ⓘ
- 1/4 cup (packed) chopped Kalamata olives or other brine-cured black olives ⓘ
- 1 cup finely shredded radicchio (about 1 small head) or cabbage ⓘ
- 1/2 cup pine nuts, toasted ⓘ
- 1/2 cup chopped fresh basil
- 1/2 cup freshly grated Parmesan cheese
- 2 large garlic cloves, minced ⓘ
Instructions
- Cook orzo in pot of boiling salted water until just tender but still firm to bite. Drain well. Cool. Transfer to large bowl. Add sun-dried tomatoes, oil, vinegar and olives and toss to blend. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before continuing.)
- Mix chopped radicchio or cabbage, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Serve.
Nutrition & Diet Analysis (per serving)
681
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).