Lemony Orzo Pasta Salad

Ingredients

For 6 servings

• •2 c. à soupe (30 ml) balsamic vinegar
• •1 /4 teaspoon lemon zest plus 2 tablespoons (30 ml) lemon juice
• •1 clove garlic, minced
• •2 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt use half as much by volume
• •1 /2 teaspoon freshly ground black pepper
• •6 c. à soupe (90 ml) extra-virgin olive oil, plus extra for drizzling
• •12 ounces dried orzo
• •1 ounce (28 g) Parmesiano-Reggiano cheese, freshly grated on a microplane (1/2 cup grated)
• •1 /2 small head radicchio (3 ounces; 85 g), cored and very finely diced
• •1 (15-ounce) can chickpeas, drained and rinsed
• •1 /2 cup chopped fresh basil
• •1 /4 cup chopped pickled mild banana pepper rings (about 1 1/2 ounces; 45 g)

Method

1. 1.In a large bowl, whisk to combine vinegar, lemon juice and zest, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Slowly whisk in oil until emulsified; set aside.
2. 2.In a large saucepan, bring 2 quarts water to boil. Add orzo and remaining 2 teaspoons salt and cook, stirring often, until fully tender, about 2 minutes past the al dente stage. Drain orzo and transfer to a rimmed baking sheet, then quickly toss with 2 tablespoons prepared dressing. Let cool completely on sheet pan, about 15 minutes.
3. 3.Add Pecorino, radicchio, chickpeas, basil, banana peppers, and cooled orzo to large bowl with remaining dressing and toss to thoroughly combine. Season with salt and pepper to taste.
4. 4.Let salad sit at room temperature for 30 minutes to allow flavors to meld. Serve, drizzled with extra olive oil, or transfer to the refrigerator if serving later.