Summer Orzo Salad
- 4 cups chicken broth
- 1 cup water
- 1-16 ounce box orzo (approx 2.5 to 3 cups)
- 1 (15-ounce) can garbanzo or cannelloni beans, drained and rinsed
- 1-10 ounce container red grape tomatoes, halved
- 3 green onions, chopped
- ⅓ cup finely chopped fresh basil leaves
- ¼ cup finely chopped fresh mint leaves
- 1 cup Red Wine Vinaigrette
- Salt and freshly ground black pepper
- Pour the broth and water into a large saucepan, cover and bring to a boil over high heat.
- Stir in the orzo.
- 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.
Recipe by Faithful Provisions at https://faithfulprovisions.com/summer-orzo-salad/
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