orzo and garbanzo bean salad with basil and mint
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.
Blue Ribbon Recipe
Full of flavor, this simple orzo salad will be in rotation all spring and summer. The recipe does not make a huge salad, so it's a good option for a smaller family. Garbanzo beans and tomatoes add heartiness to the salad. It's filled with fresh basil and mint. Tossed in a sweet and tangy dressing this will be delicious alongside grilled fish or chicken.
Ingredients
- 4 cups chicken broth or water
- 1 1/2 cups orzo pasta, uncooked
- 1 1/2 cups tomatoes, halved (mixed red and yellow teardrop or grape)
- 1 can garbanzo beans, drained and rinsed
- 1/4 cup fresh mint, chopped
- 1/2 cup fresh basil, chopped
- 1/2 cup blush wine vinaigrette
- - salt, to taste
- - fresh ground black pepper, to taste
How To Make orzo and garbanzo bean salad with basil and mint
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Step 1Bring broth to a boil in a large heavy saucepan 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. -
Step 2Drain the orzo through a strainer.
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Step 3Transfer the orzo to a large, wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
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Step 4Once the orzo is cool, toss it with the halved tomatoes, drained and rinsed beans, fresh mint, and basil.
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Step 5Mix in enough blush vinaigrette to coat. You may not use all the vinaigrette.
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Step 6Season the salad with salt and pepper to taste. Serve chilled or at room temperature.
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