4 Videos | Photo: Orzo Salad Recipe
Ingredients
- 4 cups chicken broth
- 1 1/2 cups orzo
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
- 3/4 cup finely chopped red onion
- 1/2 cup chopped fresh basil leaves
- 1/4 cup chopped fresh mint leaves
- About 3/4 cup Red Wine Vinaigrette, recipe follows
- Salt and freshly ground black pepper
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:
- 1/2 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 2 teaspoons honey
- 2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup extra-virgin olive oil
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
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By agerber2002_131...
Atlanta, GA
on June 08, 2013
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This recipe was so easy and so delicious! I add chicken and feta and it turned out perfect!
By ballard4_7327602
wenatchee, WA
on June 08, 2013
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Love this salad. I am not a garbanzo fan so I tried it with corn and mixed some small shrimp in it before serving. Everyone loved it. Now I get request for this at potlucks.
By danibregman_1050424
Tucson, AZ
on June 05, 2013
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I love the dressing of this salad. I am allergic to alcohol and many of the other recipes call for dijon mustard which has alcohol in it (red wine vinigar is processed differently. I do like to alter the ingredients of the salad a bit by adding feta cheese, pine nuts instead of almonds and pitted calamata olives. I love the mint and basil and sometimes add other herbs as well depending on what's in my garden. It's a great summer recipe to have. I make a batch and it becomes an easy lunch, have it as a side with dinner, snack by the pool, ect. One of my friends adds spinach to it as well and that's very tasty also.
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