Orzo and Garbanzo Bean Salad With Basil and Mint

Patricia Naveira


I make this Orzo salad a lot during the Spring and Summer. I'm totally addicted to it. My whole family loves it and it's perfect for an outdoor picnic or concert where you can bring a meal. During the summer, I'll grow the basil, mint and tiny tomatoes so all I have to have on hand is the orzo, chicken broth, garbanzo beans and vinaigrette. The blush vinaigrette makes it very light but if you can't find it...Red Wine Vinaigrette will work just as well. Enjoy!

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30 Min


10 Min


4 c
chicken broth or water
1 1/2 c
orzo pasta, uncooked
1 can(s)
garbanzo beans, drained and rinsed
1 1/2 c
mixed red and yellow teardrop or grape tomatoes, halved
1/2 c
fresh basil, chopped
1/4 c
fresh mint, chopped
1/2 c
blush wine vinaigrette ( i use brianna's brand, in the salad dressing section)
salt to taste
fresh ground black pepper to taste

Directions Step-By-Step

Bring broth to a boil in a large heavy sauce pan over high heat. Stir in Orzo. Cover partially and cook stirring frequently until the orzo is tender but still firm to the bite.
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 rest of ingredients and enough blush vinaigrette to coat. You may not use all the vinaigrette.

Season the salad with salt and pepper to taste and serve chilled or at room temperature.

About this Recipe

Course/Dish: Pasta Salads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy