Why this recipe works Radicchio contributes its gorgeous hue and welcome assertive chicory flavor to this flavor-packed pasta salad. Orzo, a tiny rice-shaped pasta, performed its role here beautifully, providing enough bulk to make the salad satisfying but not so much that it became too heavy and starchy. Chickpeas provided protein and a nice textural contrast. Pecorino Romano cheese has a stronger taste than Parmesan and so held up very well against the other strong flavors here. Basil added a fresh herbal note. And last but not least, the strong vinaigrette, with its high proportion of vinegar to oil and two garlic cloves, really made everything zingy.
SERVES: 4 to 6
TOTAL TIME: 1 hour 15 minutes
INGREDIENTS:
- 1¼ cups orzo
- Salt and pepper
- 6 tablespoons extra-virgin olive oil, plus extra for serving
- ¼ cup balsamic vinegar
- 2 garlic cloves, minced
- 1 (15-ounce) can chickpeas, rinsed
- ½ small head radicchio (3 ounces), cored and chopped fine
- 2 ounces Pecorino
- Romano cheese, grated (1 cup)
- ½ cup chopped fresh basil
INSTRUCTIONS:
- Bring 2 quarts water to boil in large saucepan. 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.
- Whisk remaining 5 tablespoons oil, vinegar, garlic, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined. Add chickpeas, radicchio, Pecorino, basil, and cooled orzo to dressing and toss to coat. Season with salt and pepper to taste.
- Let salad sit at room temperature for 30 minutes to allow flavors to meld. Serve, drizzling with extra oil to taste.
