Lukewarm Orzo Salad with Radicchio, Pear & Gorgonzola | Autumn Delight

Cook the orzo pasta in plenty of boiling salted water according to the package instructions until al dente. Then drain through a colander, let drain briefly, and transfer to a large salad bowl. Toss with 1 tbsp extra virgin olive oil to prevent the pasta from sticking together.

Meanwhile, roughly chop the walnut kernels and toast them in a dry pan over medium heat for 2–3 minutes until golden brown and fragrant. Remove and set aside on a plate.

Wash the radicchio, pat dry, cut out the core, and cut the leaves into bite-sized strips. Wash, core, and slice the pear into thin wedges. Dice or crumble the gorgonzola into bite-sized pieces.