Time 35m Yield 12 servings (3/4 cup each). Number Of Ingredients 13 Steps:
In a large saucepan, cook pasta according to package directions. , Meanwhile, in a Dutch oven over medium heat, cook the pine nuts, garlic, basil and pepper flakes in oil and butter just until nuts are lightly browned., Add the spinach, salt and pepper; cook and stir just until spinach is wilted, 4-5 minutes longer. Transfer to a large bowl., Drain pasta. Stir into spinach mixture. Drizzle with vinegar; sprinkle with cheese and tomato.
Time 40m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool. Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.
Time 25m Yield 2 Number Of Ingredients 6 Steps:
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain. Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.
Yield Serves 6 Number Of Ingredients 10 Steps:
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.
Time 1m Yield 1 serving Number Of Ingredients 2 Steps:
Combine nuts and fruit.
Time 23m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Cook orzo in boiling salted water until just tender. Drain well. In a large bowl toss orzo, sun-dried tomatoes, oil, vinegar and olives. Let stand until room temperature. Mix chopped radiccho, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Season to taste with salt and pepper. (I find that the olives and tomatoes make further seasoning unnecessary, so taste first.) Serve at room temperature.
