Orzo Salad

Name: Orzo Salad
Ingredients: 4 cups vegetable broth (or other); 1 1/2 cups orzo pasta; 1 (15 ounce) can garbanzo beans, drained and rinsed; 1 1/2 cups cherry tomatoes, halved; 3/4 cup finely chopped red onion; 1/2 cup chopped basil leaves; 1/4 cup fresh mint leaves; 1/2 cup red wine vinegar; 1/4 cup lemon juice; 2 teaspoons honey; 2 teaspoons salt; 3/4 teaspoon fresh ground pepper; 1 cup extra virgin olive oil

13 ingredients

5 steps

Ingredients

4 cups vegetable broth (or other)
1 1/2 cups orzo pasta
1 (15 ounce) can garbanzo beans, drained and rinsed
1 1/2 cups cherry tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped basil leaves
1/4 cup fresh mint leaves
1/2 cup red wine vinegar
1/4 cup lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon fresh ground pepper
1 cup extra virgin olive oil

Directions

1

Pour the broth into a heavy saucepan. Cover the pan and bring the broth to a boil over a 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.
2

Drain orzo through a strainer. Transfer orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
3

Toss the orzo with the beans, tomatoes, onion, basil, mint; set aside.
4

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.
5

Add enough vinaigrette to orzo mixture to cover. Will most likely not need all of the vinaigrette.