Orzo Salad with Pecorino, Radicchio, and chickpeas

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Bring 2 quarts water to boil in large pot. Add orzo and 1½ teaspoons salt and cook, stirring often, until al dente. Drain orzo and transfer to rimmed baking sheet. Toss with 1 tablespoon oil and let cool completely, about 15 minutes.

Step 2

2. Whisk remaining 3 tablespoons oil, vinegar, garlic, ½/ teaspoon salt, and ½ teaspoon pepper together in large bowl. Add arugula, Parmesan, tomatoes, olives, basil, pine nuts, and orzo and gently toss to combine. Season with salt and pepper to taste.

Step 3

Let salad sit until flavors meld, about 30 minutes. Serve, drizzled with extra oil. (Salad can be refrigerated for up to 2 days.)

Step 4

Omit arugula, tomatoes, olives, and pine nuts. Substitute ½/ cup grated Pecorino Romano for Parmesan. Add ½ small head radic-chio, cored and chopped fine, and 1 (15-ounce) can chickpeas, rinsed, to dressing with arugula.