Orzo with everything

Again from Cook's Country September 2007 issue. This was something very different from what I've ever made. I couldn't get any of my kids to eat it and I wasn't too thrilled with the results. My husband loved the salad though.

Salad
1 tablespoon salt
1 pound orzo pasta
1/2 cup sun dried tomatoes, rinsed, patted dry, and minced
1/2 cup pitted kalamata olives, halved
1 small head radicchio, cored and chopped fine
1 cup grated parmesan cheese
1/2 cup pine nuts, toasted
1/2 cup chopped fresh basil

Dressing
1/4 cup balsamic vinegar
2 garlic cloves minced
5 tablespoons evvo
salt and pepper

For the salad:
Bring 4 quarts of water to boil in a large pot. Add salt and orzo to boiling water and cook until just al dente. Drain pasta and let cool to room temperature. Combine cooled orzo, tomatoes, olives, radicchio, parmesan, pine nuts, and basil in a large bow.

For the dressing:
Combine the vinegar and garlic in medium bowl. Gradually whisk in oil. Drizzle dressing over salad and toss to combine. Season with salt and pepper. Serve. Salad can be refrigerated for up to 2 days.