Name: Orzo Salad
Yield: 6
Ingredients: 4 cups chicken broth; 1 ½ cups orzo; 15 oz garbanzo beans, drained & rinsed; 1 ½ cups red & yellow grape tomatoes, halved; ¾ cup finely chopped red onion or shallot; ½ dash chopped fresh basil leaves; ¼ cup chopped fresh mint leaves; ¾ cup red wine vinaigrette, recipe follows; salt & peppers; ½ cup red wine vinegar; ¼ cup fresh lemon juice; 2 tsp honey; 2 tsp sea salt; ¾ tsp pepper; 1 cup extra virgin olive oil

Yields6 Servings

Total Time40 mins

4 cups chicken broth

1 ½ cups orzo

15 oz garbanzo beans, drained & rinsed

1 ½ cups red & yellow grape tomatoes, halved

¾ cup finely chopped red onion or shallot

½ dash chopped fresh basil leaves

¼ cup chopped fresh mint leaves

¾ cup red wine vinaigrette, recipe follows

salt & peppers

Red Wine Vinaigrette

½ cup red wine vinegar

¼ cup fresh lemon juice

2 tsp honey

2 tsp sea salt

¾ tsp pepper

1 cup extra virgin olive oil

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. Drizzle a little dressing into the orzo to prevent it from sticking together as it cools. Set aside to cool completely.

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.

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.

Yield: 1 3/4 cups

CategorySalads, Sides

adapted from Giada De Laurentiis

Ingredients