Orzo Salad: Presto Pasta Nights

June 5, 2007 | Filed Under Pasta, Presto Pasta Nights 

 

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!

 

Paz

 

Orzo Salad
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

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

Comments

17 Responses to “Orzo Salad: Presto Pasta Nights”

  1. Kalyn on June 5th, 2007 8:32 pm

    Sounds fantastic. I love garbanzo beans in pasta.

  2. Paz on June 5th, 2007 9:14 pm

    Hi Kalyn: I like garbanzo beans too!

    Paz

  3. Lydia on June 5th, 2007 10:40 pm

    I love orzo salads! For some reason I don’t cook orzo in the winter, but in the summer I combine it with anything and everything.

  4. Ming the Merciless on June 6th, 2007 2:49 am

    Looks delicious!! I would drop in some black olives or capers in it too for some bite. :-)

    Great dish for warm summer weather.

  5. Kat on June 6th, 2007 7:43 am

    Orzo is so easy to use I love it! This salad looks perfect for summer.

  6. Ruth on June 6th, 2007 12:11 pm

    Like everyone else…I love it and it really does mean summer’s here. Beautiful shot as usual. Thanks for sharing with Presto pasta Night.

  7. sra on June 6th, 2007 12:20 pm

    looks so nice and tastefully simple! the only time i got orzo here, i put it in a tomato gunk, what a waste!

  8. MeBeth on June 6th, 2007 12:27 pm

    I just made this yesterday! I used feta cheese instead of garbanzo beans because I just can’t get enough cheese.

  9. Paz on June 6th, 2007 9:21 pm

    Hi Lydia: I like the idea of combining it with anything and everything. I’m going to do it! :grin:

    Hi Ming the Merciless: Great idea about the olives or capers! Love it!

    Hi there, Kat: Yes, perfect for the summer.

    Hi Ruth: Thanks! And thanks for putting this event together.

    Hi Sra: I hope you’re able to make it again, soo.

    Hi Beth: Are you back? Yay! Oh, I love the idea of using the feta cheese. I love feta cheese. I think I’d use the cheese AND beans. Yum! I’m going to make this again and again and again, with all the suggestions. I love it!

    Paz

  10. MyKitchenInHalfCups on June 6th, 2007 9:48 pm

    Great photo of a really lovely salad. And with all these suggestions, this salad has the potential to be new and tasty everytime. Lovely.

  11. Paz on June 7th, 2007 6:41 am

    Hi Tanna: I agree, this salad will be “new and tasty every time” with all the wonderful suggestion. I can’t wait to incorporate them. :grin:

    Paz

  12. Lena on June 7th, 2007 6:25 pm

    Ooo, this looks so good. The rice looks so tender and buttery. I will try this but with veggie broth. Mmm Mmm Good :P Thanks

  13. Paz on June 18th, 2007 10:12 pm

    Hi Lena: I love this pasta, which looks and reminds me so much of rice. The veggiebroth sounds great! Yum!

    Paz

  14. Darlene on June 20th, 2007 7:43 pm

    :grin:New here. I googled Orzo Salad today , saw your pic of it & had to make it. Oh my the fresh taste of the mint(we have lots), basil, squeezed lemon along with the rest was so fresh tasting & wonderful. I did cut way back on the oil & salt & added a smidgen of feta I had that wanted using (I almost always tweak recipes). Hubby & I ate all but one serving:oops: along with a small amount of leftover grilled chicken I had. A definite keeper and thank you!!!
    Garbanzo bean lovers unite, lol.

  15. Paz on June 22nd, 2007 11:33 pm

    Hi Darlene: Welcome! I’m glad you were able to try this recipe. And I love how you tweaked it to your tastes. I’m going to have to try it with feta next time. With grilled chicken, too? Oh, boy! You’re making me hungry and I just ate! LOL! Thanks for taking time to let me know what you thought.

    Best,
    Paz

  16. sherri ann on November 4th, 2007 1:33 pm

    MMMM…I’m making this for Thanksgiving, I will add sundried feta instead of the garbonzos (although I do like them) and I will be adding toasted pine nuts. Oh so yummy!!
    :grin:

  17. Paz on November 4th, 2007 3:51 pm

    Hi Sherri Ann: welcome! Your recipe plans sound divine. Happy cooking and eating!

    Best,
    Paz

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