Orzo Salad

Food Network, Giada de Laurentiis

Makes 6 servings

    Red Wine Vinaigrette                                           
    4 cups chicken broth                                           
    1 1/2 cups orzo pasta                                          
    15 ounces garbanzo beans drain & rinse                         
    1 1/2 cups red/yellow cherry tomatoes                          
    3/4 cup red onions chop                                        
    1/2 cup chop fresh basil                                       
    1/4 cup chop fresh mint leaves                                 
    Salt and pepper                                                

Prep Time: 10 minutes/Inactive Prep Time: 20 minutes/Cook Time: 10 minutes

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.

MY NOTE: Pretty easy, pretty tasty. I used bell peppers and no chick peas. Would definitely be better with mozzarella. I thought it was a little oily, so use less in the vinaigrette next time. Also, I don't love orzo, so I might prefer elbows or rotini. C suggested a "Greek" version with feta, black olives, cukes and tomatoes.

MXF