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Orzo, Arugula, Radicchio and Pine Nut Salad

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Active Time:  20 Minutes
Total Time:  35 Minutes
Yield:  12 servings

Remember when every party had a pasta salad made with macaroni or rotelle? Well here's an updated version of the old stand-by.

RECIPE INGREDIENTS

3 cups (about 20 ounces) uncooked orzo

1/2 cup extra-virgin olive oil

4 garlic cloves minced

3/4 cup finely sliced green onions

2 cups chopped arugula (about 3-1/2 ounces)

2 cups chopped radicchio (about 1 small head)

1/4 cup balsamic vinegar

1 cup grated Reggiano parmesan cheese

3/4 cup toasted pine nuts

Additional arugula and radicchio leaves, optional

DIRECTIONS

Cook orzo in large pot of boiling salted water until just tender to bite. Drain and transfer to large bowl. Immediately stir in olive oil and garlic. Let stand until almost cool, about 15 minutes. Stir in green onions and let stand until cool. Stir in chopped arugula and radicchio.

Sprinkle balsamic vinegar over orzo mixture and toss well. Mix in cheese and pine nuts. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Line large platter or shallow bowl with arugula and radicchio leaves, if desired. Spoon salad atop leaves and serve.

Recipe created exclusively for Cooking.com by Jeanne Thiel Kelley.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: 12 servings

Calories:

356

Fat. Total:

17g

Fiber:

Carbohydrates, Total:

39g

Sodium:

165mg

% Cal. from Fat:

43%

Cholesterol:

7mg

Protein:

12g

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