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
  1. Pour the broth and water into a large saucepan, cover and bring to a boil over high heat.
  2. Stir in the orzo.
  3. Cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes.
  4. Drain the orzo through a strainer.
  5. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly.
  6. Set aside to cool completely.
  7. Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat.
  8. Season the salad, to taste, with salt and pepper, and serve at room temperature.
Recipe by Faithful Provisions at