INGREDIENTS
1 1/2 cups
Arugula, leaves
1 cup
Basil, fresh loosely packed leaves
1 2/3 tbsp
Garlic
1
head Radicchio
2/3 cup
Sun-dried tomatoes
6 tbsp
Balsamic vinegar
2/3 cup
Kalamata olives, pitted
1 lb
Orzo pasta
1
Black pepper, fresh ground
1
Kosher salt
6 tbsp
Olive oil, extra virgin
1 cup
Pine nuts, toasted
1 cup
Parmigiana cheese