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This is one of my favourite salads. It is delicious, serves tons and gets better with age.(thanks Liz)

INGREDIENTS

4 cups orzo
1/2 cup olive oil
1/2 cup balsamic vinegar
1.4 cup balsamic reduction
1 cup sun dried-tomatoes packed in oil, rinsed and chopped
3/4 cup kalamata olives, pitted and sliced
4 garlic cloves, minced
2 cups radicchio, chopped
1 cup basil,chopped
1 1/2 cup parmesan or asiago cheese
salt and pepper to taste

DIRECTIONS

Cook orzo till alla dente and drain. Set aside to cool down.

Whisk togeather olive oil, vinegar and reduction, then add tomatoes, olives and garlic.

Mix in cooled orzo and season with salt and pepper to taste.

Leave to marinate for a few hours or overnight in the fridge.

A couple hours before serving add radicchio, basil and cheese.

KITCHEN NOTES

This is a very forgiving salad so play around with your portions. If you like more olives or tomatoes go for it.
If pressed for time you can cut out the marinating time and just add all ingredients at same time.
This salad is even better the next day so try and make ahead of time for best results.
The original receipt called for 1 cup of pine nuts so that is an option.