To give this fresh orzo salad a variety of balanced flavors, we included broccoli, bitter radicchio, salty sun-dried tomatoes, and crunchy pine nuts. Cooking the orzo in the same water that we used to quickly blanch the broccoli imparted a delicate vegetal flavor throughout the dish and helped streamline the recipe. To ensure that the orzo was tender even when served cold, we cooked it al dente. To bring together all the flavors of the dish, we made a bold dressing with balsamic vinegar and honey. Toasting the pine nuts intensified their nutty flavor and brought further dimension to the orzo. Sharp Parmesan added the perfect salty accent, and a hefty dose of chopped basil gave us a fresh finish to lighten this hearty dish. Cooking the pasta until it is completely tender and leaving it slightly wet after rinsing are important for the texture of the finished salad.
Ingredients
- 12 ounces broccoli florets, cut into 1-inch pieces
- Salt and pepper
- 1⅓ cups orzo
- ½ cup oil-packed sun-dried tomatoes, rinsed, patted dry, and minced, plus 3 tablespoons packing oil
- ¼ cup balsamic vinegar, plus extra for seasoning
- 1 garlic clove, minced
- 1 teaspoon honey
- 3 tablespoons extra-virgin olive oil
- 1 head radicchio (10 ounces), cored and chopped fine
- 2 ounces Parmesan cheese, grated (1 cup)
- ½ cup pine nuts, toasted
- ½ cup chopped fresh basil
- Bring 4 quarts water to boil in large pot. Fill large bowl halfway with ice and water. Add broccoli and 1 tablespoon salt to boiling water and cook until crisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli to ice water and let cool, about 2 minutes; drain and pat dry.
- Return pot of water to boil. Add orzo and cook, stirring often, until tender. Drain orzo, rinse with cold water, and drain again, leaving orzo slightly wet.
- Whisk sun-dried tomatoes, vinegar, garlic, honey, and 1 teaspoon salt together in large bowl. Whisking constantly, drizzle in olive oil and tomato packing oil. Add orzo and radicchio and toss to combine.
- Add broccoli, Parmesan, pine nuts, and basil and gently toss to combine. Season with salt, pepper, and extra vinegar to taste. Serve.