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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Recipe courtesy Giadia De Laurentis 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 |
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:
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. 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.
3. 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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