Orzo and Garbanzo Bean Salad With Basil and Mint
4 cchicken broth or water
1 1/2 corzo pasta, uncooked
1 can(s)garbanzo beans, drained and rinsed
1 1/2 cmixed red and yellow teardrop or grape tomatoes, halved
1/2 cfresh basil, chopped
1/4 cfresh mint, chopped
1/2 cblush wine vinaigrette ( i use brianna's brand, in the salad dressing section)
·salt to taste
·fresh ground black pepper to taste
How to Make Orzo and Garbanzo Bean Salad With Basil and Mint
- 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.