I like all types of salads and eat them all year round. However, it seems to me that summer is the official season when everyone makes salads. This orzo based salad is perfect with which to start out the summer. Orzo pasta reminds me of rich (which I love).
Like all my favorite recipes, it’s easy to put together. The garbanzo beans, tomatoes, red onion, basil, leaves, mint leaves, and red wine vinaigrette are perfect together. Love it!
I’d like to contribute this to the Presto Pasta Nights event hosted by Ruth of Once Upon a Feast. If you have a pasta recipe to share and are interested in participating, check out the guidelines here. Ruth posts a line up of the recipe contributions every Friday on her blog. Go for it!
Giada De Laurentiis
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
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