Directions:
- Cook orzo in pot of boiling salted water until just tender but still firm to bite. 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, Parmesan and garlic into orzo mixture. Season salad to taste with salt and pepper and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.66 Kcal (1200 kJ) | ||
| Calories from fat | 227.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.32g | 39% | |
|---|---|---|---|
| Cholesterol | 9.7mg | 3% | |
| Sodium | 166.37mg | 7% | |
| Potassium | 148.69mg | 3% | |
| Total Carbs | 9.98g | 3% | |
| Sugars | 3.15g | 13% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 6.35g | 13% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 1mg | 6% | |
| Calcium | 103.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 287.15 Kcal (1202 kJ) | ||
| Calories from fat | 228.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.36g | 39% | |
|---|---|---|---|
| Cholesterol | 9.71mg | 3% | |
| Sodium | 166.65mg | 7% | |
| Potassium | 148.94mg | 3% | |
| Total Carbs | 9.99g | 3% | |
| Sugars | 3.15g | 13% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 6.36g | 13% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 1mg | 6% | |
| Calcium | 104mg | 10% | |
* 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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