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Recipes on Repeat

a curated, almost wholly unoriginal collection of favorites.

Orzo Salad

September 25, 2018 by Jennifer Leave a Comment

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

Red Wine Vinaigrette:
3

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

 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

Directions

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

Red Wine Vinaigrette:
3

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

Orzo Salad
IngredientsDirections

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