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You are here: Home / Salads / Parmesan, Radicchio & Chickpea Orzo Salad Recipe

Parmesan, Radicchio & Chickpea Orzo Salad Recipe

March 13, 2016

Parmesan, Radicchio & Chickpea Orzo Salad Recipe

These orzo salads are becoming quite fun to prepare. I’ve actually got two more lined up for later in the month. I think the best thing about them is that they’re so simple to double up on and Laura and I have something to add to dinner for most of the week. Now, that’s my kind of cooking.

The Recipe

This recipe is mostly prep, with a bit of cooking. The prep is primarily chopping. I’d say you can complete everything, even the cooking of the pasta, within 20 minutes, which makes this recipe perfect for during the week.

Radicchio vs. Red Cabbage

Let’s talk about radicchio for a moment. When I first chopped this vegetable last night and tasted it, I had no idea why Cook’s Country included this ingredient in their recipe. It’s rather bitter. It also looks just like red cabbage, but it’s more expensive. I did some research on what the differences were between red cabbage and radicchio and found this resource:

What’s the Difference Between Red Cabbage and Radicchio?

Even though I found it bitter, I followed through with the completion of the recipe. When it was done, I realized why someone might want to include this. First, the bitterness seemed to disappear as it was mixed with the other ingredients. Also, the texture is very nice. The leaves of radicchio are much softer and thinner than those of red cabbage and that makes a difference. When it was combined with the soft texture of the orzo, it all came together.

Ingredients

Serves: 8

1 Pound Box of Orzo
Regular Table Salt
Ground Black Pepper
12 Tablespoons Extra-Virgin Olive Oil
1/2 Cup Balsamic Vinegar
4 Ounces Parmesan Cheese, Shredded (2 Cups)
1 Head Radicchio, Chopped
2 Cans of Chickpeas (15 Ounces), Rinsed
1 Cup Chopped Fresh Parsley
1 Bunch of Scallions

Step-by-Step Instructions

I want to offer a word of warning here. The ingredient list above will create a substantial amount of orzo salad. Please be sure your large bowl is actually large enough. When it comes to cold salads like this, it’s always fun to have lots of leftovers. That’s why I usually double up on everything.

Boil Water

In a large pot, bring 4 quarts of water to a boil on your stove top. Add 1 tablespoon of regular table salt to the water as it’s boiling.


Prep the Ingredients

Like I mentioned earlier, the majority of the work with the recipe is during the prep. With that in mind, go ahead and prepare your 1 pound of orzo pasta by dumping it in a medium sized bowl. I take this step for simple awareness. I prefer to have all the necessary bowls lined up on the counter for quick access as I’m cooking.

Dry Orzo Pasta

Next, chop the 1 head of radicchio, the 1 cup of fresh parsley and the bunch of scallions.

Chopped Radicchio

Chopped Parsley

Chopped Scallions

After those ingredients are ready, open the 2 cans of chickpeas and rinse them in a colander.

Rinsed Chickpeas

Make Vinaigrette

In a large bowl (see warning above), add the 1/2 cup of balsamic vinegar, 1 teaspoon of regular table salt, 10 tablespoons of extra-virgin olive oil and 1 teaspoon of ground black pepper. Whisk until all ingredients are thoroughly combined.

Add Pasta to Water

By this time, the water should be boiling. Go ahead and add the orzo to the boiling water and cook until almost al dente. When finished, strain the orzo in a colander and return to original pot. Add 2 tablespoons of extra-virgin olive oil to it and stir. Let cool completely.


Add Final Ingredients

Now that the vinaigrette is made in the large bowl, add the chopped radicchio, parsley and scallions to it. Also add the rinsed chickpeas. Mix well.

Radicchio, Parsley, Scallion & Chickpea Salad

Finally, add the 2 cups of shredded Parmesan cheese and the orzo to the large bowl. Mix well, plate and serve.

The Final Dish

This wasn’t a challenging dish to photograph at all. Due to its bright nature and good color, things turned out well quickly. The final dish is very tasty. As I mentioned above, it’s got some nice textures and the ingredients play well off each other. This is a perfect accompaniment to many main dishes.

Orzo Salad

Orzo, Chickpea & Radicchio Salad

Parmesan, Radicchio & Chickpea Orzo Salad Recipe

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Related posts:

  1. Salmon with Orzo, Baby Spinach & Vinaigrette Recipe
  2. Sweet & Sour Cabbage, Fennel and Apple Salad Recipe
  3. Mediterranean Orzo Salad with Sun Dried Tomatoes, Basil & Parmesan Recipe
  4. Chickpea & Red Pepper Salad Recipe
  5. Mediterranean Chickpea Salad Recipe

Filed Under: Salads

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About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

Comments

  1. Tania | My Kitchen Stories says

    March 14, 2016 at 5:23 am

    OMG, this looks so delicious Jay. I love orzo, but adding all of these beautiful veggies is just perfect. You have inspired me.

    Reply
    • Jay Gaulard says

      March 14, 2016 at 11:27 am

      Good – I’m glad! It really is a nice dish. Give it a try and let me know what you think Tania!

      Take care,

      Jay

      Reply

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