Orzo Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 4 cups chicken broth
• 1 1/2 cups orzo pasta
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 1/2 cups red and yellow teardrop tomatoes or 1 1/2 cups grape tomatoes, halved
• 3/4 cup finely chopped red onion
• 1/2 cup chopped fresh basil leaf
• 1/4 cup chopped fresh mint leaves
• about 3/4 c. red wine vinaigrette (below)
• salt, pepper
• 1/2 cup red wine vinegar
• 1/4 cup fresh lemon juice
• 2 teaspoons honey
• 2 teaspoons salt
• 3/4 teaspoon fresh ground black pepper
• 1 cup extra-virgin olive oil

Recipe

• 1 pour the broth into a heavy large saucepan. cover the pan and bring the broth to a boil over high heat. stir in the orzo. cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. drain the orzo through a strainer. transfer the orzo to a large wide bowl and toss until the orzo cools slightly. set aside to cool completely.
• 2 toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. season the salad, to taste, with salt and pepper, and serve at room temperature.
• 3 red wine vinaigrette: mix the vinegar, lemon juice, honey, salt, and pepper in a blender. with the machine running, gradually blend in the oil. season the vinaigrette, to taste, with more salt and pepper, if desired.