Orzo, Arugula, Radicchio and Pine Nut Salad

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.