Orzo Pasta Salad with Basil and Charred Red Cabbage
 
 
Makes 8 servings
Ingredients
  • ½ small head red cabbage, thinly sliced
  • 5 tablespoons olive oil, divided
  • 10 ounces orzo
  • ½ cup sun-dried tomatoes in oil, removed from oil and chopped
  • ½ cup chopped Kalamata olives
  • ¼ cup balsamic vinegar
  • ½ cup chopped toasted pecans (see notes)
  • ½ cup chopped fresh basil
  • ½ cup aged goat cheese crumbles
  • 2 garlic cloves, minced
  • sea salt and freshly ground black pepper, to taste
Instructions
  1. Preheat broiler. Place cabbage on a baking sheet, drizzle with 1 tablespoon olive oil and toss to coat. Arrange cabbage in a single layer and broil for 6 minutes, stirring halfway through. Remove from the oven and set aside.
  2. Cook orzo according to package directions until al dente. Drain.
  3. In a large bowl, combine the sun-dried tomatoes, olives, remaining 4 tablespoons olive oil and balsamic vinegar; stir to combine. Add orzo and toss to combine. Let cool to room temperature.
  4. Add charred red cabbage, pecans, basil, goat cheese and garlic and toss gently to combine. Season with salt and pepper to taste. Serve at room temperature or slightly chilled.
Notes
To toast raw pecans, cook them in a fry pan over medium-low heat, stirring occasionally, until fragrant, about 5 minutes. Let cool and then chop.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/orzo-pasta-salad-with-basil/