Orzo Salad
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 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
-
Red Wine Vinaigrette (makes 1 3/4 cups)
- 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
directions
- 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.
- 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.
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RECIPE SUBMITTED BY
zeldaz51
United States
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