Orzo Salad with Pecorino, Radicchio, and Chickpeas
By Ashley MoorePublished on January 5, 2016
Yield
Serves 4 to 6
Ingredients
1 ¼ cups (8 ounces) orzo Salt and pepper 6 tablespoons extra-virgin olive oil, plus extra for drizzling¼ cup balsamic vinegar 2 garlic cloves, minced2 ounces Pecorino Romano cheese, grated (1 cup)½ small head radicchio (3 ounces), cored, and chopped fine1 (15 ounce) can chickpeas, rinsed½ cup chopped fresh basil
Before You Begin
We toss the cooked orzo with oil to prevent it from clumping.
Instructions
- Bring 2 quarts water to boil in large saucepan. Add orzo and 1 1/2 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.
- Combine vinegar, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Slowly whisk in remaining 5 tablespoons oil until emulsified. Add Pecorino, radicchio, chickpeas, basil, and cooled orzo to dressing and toss to thoroughly combine. Season with salt and pepper to taste.
- Let salad sit at room temperature for 30 minutes to allow flavors to meld. Serve, drizzled with extra oil. (Salad can be refrigerated for up to 2 days.)
Yield
Serves 4 to 6Ingredients
1 ¼ cups (8 ounces) orzo
Salt and pepper
6 tablespoons extra-virgin olive oil, plus extra for drizzling
¼ cup balsamic vinegar
2 garlic cloves, minced
2 ounces Pecorino Romano cheese, grated (1 cup)
½ small head radicchio (3 ounces), cored, and chopped fine
1 (15 ounce) can chickpeas, rinsed
½ cup chopped fresh basil
Ingredients
1 ¼ cups (8 ounces) orzo
Salt and pepper
6 tablespoons extra-virgin olive oil, plus extra for drizzling
¼ cup balsamic vinegar
2 garlic cloves, minced
2 ounces Pecorino Romano cheese, grated (1 cup)
½ small head radicchio (3 ounces), cored, and chopped fine
1 (15 ounce) can chickpeas, rinsed
½ cup chopped fresh basil
Ingredients
1 ¼ cups (8 ounces) orzo
Salt and pepper
6 tablespoons extra-virgin olive oil, plus extra for drizzling
¼ cup balsamic vinegar
2 garlic cloves, minced
2 ounces Pecorino Romano cheese, grated (1 cup)
½ small head radicchio (3 ounces), cored, and chopped fine
1 (15 ounce) can chickpeas, rinsed
½ cup chopped fresh basil
Why This Recipe Works
We quickly decided that orzo was our pasta of choice for this easy salad. Its small shape performs its supporting role perfectly, providing just enough bulk to make the salad satisfying but not so much that it becomes too filling. After all, we wanted this salad to be light without being too hefty. Pecorino adds some nuttiness, radicchio contributes welcome bitterness, and chickpeas provide a nice textural contrast.
Before You Begin
We toss the cooked orzo with oil to prevent it from clumping.
Instructions
- Bring 2 quarts water to boil in large saucepan. Add orzo and 1 1/2 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.
- Combine vinegar, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Slowly whisk in remaining 5 tablespoons oil until emulsified. Add Pecorino, radicchio, chickpeas, basil, and cooled orzo to dressing and toss to thoroughly combine. Season with salt and pepper to taste.
- Let salad sit at room temperature for 30 minutes to allow flavors to meld. Serve, drizzled with extra oil. (Salad can be refrigerated for up to 2 days.)
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