Orzo Salad

Ingredients

• 2.5 ounces baby arugula chopped
• 0.5 pounds mozzarella fresh cut into 1/2-inch pieces
• 1  garlic clove finely minced
• 0.3 cup juice of lemon fresh to taste
• 0.5 cup olive oil extra virgin extra-virgin
• 1 pound orzo pasta 
• 0.5 cup pinenuts 
• 2.5 ounces radicchio thinly chopped
• 12 ounce roasted peppers drained chopped

Equipment

• bowl
• frying pan
• oven
• whisk
• pot
• colander

Directions

1. Preheat oven to 350°F with rack in middle.
2. Roast pine nuts in a rimmed sheet pan until golden, about 8 minutes.
3. Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
4. Meanwhile, whisk together lemon juice, oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
5. Add hot orzo to dressing and toss.
6. Let orzo come to room temperature, stirring occasionally.
7. Add pine nuts, peppers, mozzarella, arugula, and radicchio and toss well.
8. Season salad with salt, pepper, and additional lemon juice, if desired.
9. •Orzo salad can be made 2 hours ahead and kept at room temperature. Leftovers can be chilled, but for entertaining purposes, the salad is at its best when made fresh and not refrigerated.