I have made this recipe a ton this summer, since I got it from my good friend Heather. It is so super quick to make that it completely fits my criteria for things being made in my kitchen these days. And it is also delicious. De-licious! Which is clearly my top priority.
This is great for pot-lucks or picnics, as it doesn't to
be reheated. It's perfect for me to serve to company these days, as
it's one less thing to coordinate for a meal. Just make it in advance
and pop it into the fridge.
Now personally, I hate olives. Hate them. Like, if a random olive bit climbs its way onto my sub at Subway, I will pick it off before eating it. That kind of a hate.
Yet somehow, I don't hate them at all in this recipe. Kinda like my goat cheese experience with this recipe here. Opening new doors for my tastebuds, I guess.
It turns out that my mom doesn't like olives either. Which is why, when she showed up to visit a couple of weekends and caught me chopping the olives, I lied to her. She asked if I was chopping olives and I just simply said "nope". And prayed to God that she wouldn't ask me what I was chopping. But she didn't. I then ran and hid the can the olives came in in the recycling as quickly as I could. And sure enough, she didn't catch the olives in the salad either. So this recipe is even good for all of you olive haters out there too.
I didn't use oil-packed sundried tomatoes in my salad, but used the sundried ones sold at Costco in a huge package. And I found that worked well, as there's also added oil in the salad.
1 C orzo dried
4 tbsp. chopped sundried tomatoes in oil
1/4 C coarsely sliced olives
1/4 C sunflower seeds
1/3-1/4 C radicchio, finely chopped (optional)
4 tbsp. olive oil
1/8 C balsamic vinegar
2 cloves garlic, crushed
1. Cook the orzo, as you would rice. I cooked 1 C dried orzo with 1 C of water in my rice cooker.
2. Chop the sundried tomatoes olives, and radicchio.
3. Mix together all ingredients in a bowl.
4. Chill, serve and enjoy.
Difficulty level: easy