1 cup freshly-grated parmigiana cheese (about 5 ounces) I recommend Parmigiana Reggiano
fresh ground black pepper
Cook the pasta al dente (firm to the bite) in a pot of boiling water with pinch of salt. Drain and transer to a large bowl.
While the pasta is still hot add the oil, vinegar, sun-dried tomatoes, olives and garlic. Stir to combine. Set pasta aside to cool or cover and store in the fridge for up to 24 hours. Bring to room temperature before proceeding.
Once everything comes to room temperature add the rest of the ingredients – pine nuts, radicchio, arugula, basil and parmigiana. Toss to combine. Sprinkle with salt and pepper, to taste. Toss again. Serve at room temperature. Enjoy!
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