Directions:
- Cook orzo in pot of boiling salted water until just tender.
- Drain well.
- Transfer to large bowl.
- Add sun-dried tomatoes, oil, vinegar and olives and toss to blend.
- Let stand until cool. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before continuing.).
- Mix chopped radicchio, pine nuts, chopped basil, and garlic into orzo mixture.
- Season salad to taste with salt and pepper and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 293.86 Kcal (1230 kJ) | ||
| Calories from fat | 233.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.99g | 40% | |
|---|---|---|---|
| Cholesterol | 2.96mg | 1% | |
| Sodium | 143.76mg | 6% | |
| Potassium | 237.04mg | 5% | |
| Total Carbs | 12.81g | 4% | |
| Sugars | 3.3g | 13% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 3.84g | 8% | |
| Vitamin C | 7.5mg | 12% | |
| Iron | 1.1mg | 6% | |
| Calcium | 14.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 247.08 Kcal (1034 kJ) | ||
| Calories from fat | 196.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.85g | 40% | |
|---|---|---|---|
| Cholesterol | 2.49mg | 1% | |
| Sodium | 120.87mg | 6% | |
| Potassium | 199.3mg | 5% | |
| Total Carbs | 10.77g | 4% | |
| Sugars | 2.78g | 13% | |
| Dietary Fiber | 1.29g | 6% | |
| Protein | 3.23g | 8% | |
| Vitamin C | 6.3mg | 12% | |
| Iron | 0.9mg | 6% | |
| Calcium | 11.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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