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 iayesha_12285745
Surprise, 41
on May 20, 2012
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Was not too impressed until I put it all together. Now It may not make it to the party! We're having it with grilled salmon.
I do think it needs to be made early in day or day before for the flavors to blend. Followed the recipe exactly. My family thinks a bit too much mint, I'm OK. Added a few chopped Greek olives and small amount of Feta to the top just to give it a bit of extra. A good summer salad..
By jdpfeiff
on May 19, 2012
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This recipe is delicious. Very flavorful and easy to make.
By adirtyjob
on May 08, 2012
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This salad is awesome! I always am asked for the recipe. I especially love that you can make it one day in advance. The tomatoes are still good. I just made this for 50 people and it got rave reviews.
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