Orzo Salad

Serving Size: 6 servings
Prep Time: 30 minutes

Amount Ingredient
1 1/2 c orzo
1 15 oz can garbanzo beans
1 1/2 c cherry or grape tomatoes, halved
3/4 c red onion, finely chopped
1/2 c fresh basil leaves, chopped
1/4 c fresh mint leaves, chopped
taste salt & pepper
3/4 c red wine vinaigrette (recipe below)
Red Wine Vinaigrette
1/2 c red wine vinegar
1/4 c fresh lemon juice
2 teaspoons honey
1 c extra virgin olive oil
2 teaspoons salt
3/4 teaspoon freshly ground black pepper

  • Boil approximately 4 cups water in a heavy saucepan.
  • Stir in the orzo and cook until orzo is al dente (about 7 minutes). Stir frequently.
  • Drain the orzo through a strainer. Transfer to a large bowl and toss until orzo cools slightly.
  • Set orzo aside to cool completely as you make the vinegrette.
  • Mix the vinegar, lemon juice, honey, saly and pepper in a blender.
  • With the blender running, gradually blend in the oil.
  • Season the vinaigrette, to taste, with more salt and pepper.
  • Toss the orzo with garbanzo beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat.
  • Season the salad, to taste, with salt & pepper.
  • Serve salad at room temperature.


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