Bring a large pot of salted water to a boil. Add the broccoli and cook until bright green and tender-crisp, about 2 minutes. Transfer the broccoli to a large bowl of ice water to stop the cooking, then drain well and pat dry.

Return the water to a boil and add the orzo. Cook until completely tender, about 8 to 10 minutes. Drain the orzo but leave it slightly wet—avoid shaking the colander too much so the residual moisture can prevent the salad from drying out.

Whisk the sun-dried tomato packing oil, balsamic vinegar, garlic, honey, and olive oil in a large bowl until combined. Add the warm orzo, broccoli, radicchio, sun-dried tomatoes, Parmesan, and pine nuts to the bowl and toss thoroughly. The heat from the pasta will slightly wilt the radicchio and help the dressing coat every surface.

Stir in the basil and season with salt and pepper to taste. Serve warm, while the flavors are bright and the radicchio is still vibrant.