| | Directions | | 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 toss to blend. Let stand until cool. Mix chopped cabbage, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Season salad to taste with salt and pepper and serve. **NOTE: Orzo mixture can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before adding cabbage mixture. |
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| Ingredients | | - |  | 1 1/2 cups orzo (rice-shaped pasta) |
| - | | 1/3 cup oil-packed sun-dried tomatoes, drained, chopped |
| - | | 5 tablespoons extra-virgin olive oil |
| - | | 1/4 cup balsamic vinegar |
| - | | 1 package cabbage, chopped |
| - | | 1/2 cup pine nuts, toasted |
| - | | 1/2 cup chopped fresh basil |
| - | | 1/2 cup freshly grated Parmesan cheese |
| - | | 2 cloves garlic, minced |
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