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Orzo Salad

Orzo Salad
Prep Time
10 min
Cook Time
10 min
Yields
6 servings

A make-ahead salad for picnics, potlucks, or backyard barbecues.

Yield: 1 3/4 cups

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ingredients

4
cups chicken broth
1 ½
cups orzo
1
(15-oz) can garbanzo beans, drained and rinsed
1 ½
cups red and yellow teardrop tomatoes or grape tomatoes, halved
¾
cup finely chopped red onion
½
cup chopped fresh basil leaves
¼
cup chopped fresh mint leaves
About ¾ cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

Red Wine Vinaigrette

½
cup red wine vinegar
¼
cup fresh lemon juice
2
tsp honey
2
tsp salt
¾
tsp freshly ground black pepper
1
cup extra-virgin olive oil
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directions

Step 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.

Step 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.

Step 3

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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