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Ingredients

How to make it

  • Cook orzo in pot of boiling chicken broth until just tender but still firm to bite, about 9 mins.
  • Drain well. Transfer to large bowl. Add tomatoes, oil, vinegar and olives and toss to blend. Let stand until cool. Can be made ahead to this point. Cover and refrigerate. Bring to room temperature before continuing.
  • Throw the radicchio, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Season to taste with salt and pepper. Can be served room temperature or cold. Keeps for several days.
  • OPTIONAL ADDITIONS OR CHANGES:
  • Artichoke hearts, scallions, cayanne, cherry tomatoes,
  • zucchini, feta for Parma

Reviews & Comments 6

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  • texyjay 11 years ago
    This sounds like a great dish ~ thank you! My mouth is watering and can't wait to try it.
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    " It was excellent "
    sas ate it and said...
    Definitely the FETA. Love it!
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    " It was excellent "
    trigger ate it and said...
    This is one of my favorite Orzo dishes.
    You have my 5 fork rating
    michael
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  • peachycook 11 years ago
    Yummy! I have made a similar salad with couscous and it was very popular with the crowd I served it to. A nice way to stretch a greek salad for a crowd.
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    " It was excellent "
    chefmeow ate it and said...
    Sounds fantastic. Love everything about this recipe. Great post. You have my 5.
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  • httpmom 11 years ago
    It's been 102 degrees F here for three days, so I turned to this tried and true salad...served it up with my favorite no knead bread (posted here) and some grilled meat (recipe coming soon)...wonderful sweltering heat meal.
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