3 cups of Orzo, boiled following package instructions
210 ml jar of sundried tomatoes, julienne cut, drained
2/3 cup of our Garlic Infused Extra Virgin Olive Oil
1/2 cup of our Condimento Tradizionale dark balsamic
1/2 cup of Kalamata olives, pitted, cut/torn
2 cups (approx.) of chopped Radicchio (1 head)
1 cup Pine Nuts, toast until golden brown (let cool on a paper towel)
1 cup of fresh Basil, chopped
2 large cloves of Garlic, minced
1 cup of freshly grated Parmesan Cheese
Boil and allow orzo to cool, add sundried tomatoes, garlic olive oil, dark balsamic, olives, and garlic. Pop into fridge to cool.
Add radicchio, basil, pine nuts, and parmesan cheese.
* May need additional olive oil and balsamic at serving, and with left-overs.