2 tablespoons balsamic vinegar
1/4 teaspoon lemon zest and 2 tablespoons lemon juice
1 clove garlic, minced
2 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
6 tablespoons extra-virgin olive oil, plus more for drizzling
12 ounces dried orzo
1 ounce Parmigiano-Reggiano, finely grated (1/2 cup)
1/2 small head radicchio, 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
Recipe
Whisk the vinegar, lemon juice and zest, garlic, 1/2 teaspoon salt and the pepper in a large bowl. Slowly whisk in the oil
Boil 2 quarts of water, add the orzo and the remaining 2 teaspoons salt, and cook, stirring often, about 2 minutes past al dente. Drain, spread on a baking sheet, toss with 2 tablespoons of the dressing, and let cool completely, about 15 minutes
Add the cheese, radicchio, chickpeas, basil, banana peppers and cooled orzo to the bowl with the dressing and toss. Season with salt and pepper
Let sit at room temperature for 30 minutes, then serve drizzled with olive oil (or refrigerate for later)