Out of this world pasta salad

• Vegetarian

• Produce

  • 1 1/2 cups Arugula, leaves
  • 1 cup Basil, fresh loosely packed leaves
  • 1 2/3 tbsp Garlic
  • 1 head Radicchio
  • 2/3 cup Sun dried tomatoes

• Condiments

  • 6 tbsp Balsamic vinegar
  • 2/3 cup Kalamata olives, pitted

• Pasta & Grains

  • 1 lb Orzo pasta

• Baking & Spices

  • 1 Black pepper, fresh ground
  • 1 Kosher salt

• Oils & Vinegars

  • 6 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 cup Pine nuts, toasted

• Dairy

  • 1 cup Parmigiana cheese

Found on panningtheglobe.com

Description

Ingredients

• 1 pound orzo pasta
• 6 tablespoons extra virgin olive oil
• 6 tablespoons balsamic vinegar
• ⅔ cup chopped sun-dried tomatoes (from a jar of drained, oil-packed sun dried tomatoes)
• ⅔ cup chopped, pitted Kalamata olives
• 1 tablespoon plus 2 teaspoons finely minced garlic (3-4 large cloves)
• 1 cup toasted pine nuts (Toast in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until they start to turn golden brown in spots.)
• 1 head of radicchio, chopped (about 2 cups)
• 1½ cups chopped arugula leaves (about 3 ounces)
• 1 cup chopped fresh basil leaves, loosely packed
• 1 cup freshly-grated parmigiana cheese (about 5 ounces) I recommend Parmigiana Reggiano
• Kosher salt
• fresh ground black pepper

Directions

• Cook the pasta al dente (firm to the bite) in a pot of boiling water with pinch of salt. Drain and transer to a large bowl. While the pasta is still hot add the oil, vinegar, sun-dried tomatoes, olives and garlic. Stir to combine. Set aside to cool or cover and store in the fridge for up to 24 hours. Bring to room temperature before proceeding.
• Once everything comes to room temperature add the rest of the ingredients - pine nuts, radicchio, arugula, basil and parmigiana. Toss to combine. Sprinkle with salt and pepper, to taste. Toss again. Serve at room temperature. Enjoy!