Cook orzo in pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer to large bowl. Add sun-dried tomatoes, oil, vinegar and olives and toss to blend. Let stand until cool. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Mix chopped radicchio, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Season salad to taste with salt and pepper and serve.
"I ate it for dinner the day I made it but it was even better the next day, especially when I added some Maytag blue cheese! Next time I make it I'll try it with feta"
"Excellent pasta salad. I used feta instead of parmesan, which I think works better."
"Exceptional salad. Even better the next day."
"I add more sundried tomatoes and also add a jar of marinated artichoke hearts (roughly chopped)."
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