Bring 4 quarts of water to a boil in a large pot. Add a generous pinch of salt to season the water.

Add the broccoli florets to the boiling water and cook until they are bright green and tender-crisp, about 2 minutes. Use a slotted spoon to transfer the broccoli to a large bowl, leaving the water in the pot.

Return the water to a boil and stir in the orzo. Cook until the pasta is completely tender, about 8 to 10 minutes. Drain the orzo into a colander and rinse briefly with cold water—leave it slightly wet to ensure the dressing adheres properly.

Whisk the balsamic vinegar, garlic, honey, sun-dried tomato oil, and extra-virgin olive oil in a small bowl. Season with salt and pepper to taste, whisking until the mixture is fully emulsified.

Combine the cooked orzo, blanched broccoli, radicchio, sun-dried tomatoes, Parmesan, toasted pine nuts, and basil in the large bowl. Pour the dressing over the top and toss thoroughly until the ingredients are evenly coated and the radicchio begins to soften slightly. Serve at room temperature.