Orzo Salad

I served this salad this week at a dinner I co-hosted for 25 women. It went over really well, so I thought I'd share it. It's actually very similar to Lyd's Wild Rice - might be a fun alternative for the summer! It is also very easy and healthy.

Instead of 1.5 cups, I used 1.5 boxes of Orzo (plus extra broth and all of the vinaigrette I made) to stretch it out, and the flavor was very mild (and good).

Orzo Salad
Serves 6 (?)

Ingredients:
4 cups chicken broth
1 ½ cups orzo
1 (15 oz.) can garbanzo beans, drained & rinsed
1 ½ cups grape tomatoes, halved
¾ cup finely chopped red onion
½ cup chopped fresh basil leaves
¾ cup Red Wine Vinaigrette (recipe follows)
salt & freshly ground pepper

Pour broth into large sauce pan. Cover pan & bring to a boil over high heat. Stir in orzo. Cover partially & cook until the orzo is tender but still firm to bite, stirring frequently, about 7 to 9 minutes. Drain the orzo. Transfer orzo to large wide bowl and toss to cool. Cool completely.

Toss orzo with beans, tomatoes, onions, basil, & vinaigrette. Season to taste with salt & pepper. Serve at room temperature.

Vinaigrette:
¼ cup red wine vinegar
1/8 cup fresh lemon juice (~1 lemon)
1 t. honey
1 t. salt
½ t. freshly ground black pepper
½ cup extra virgin olive oil

Mix vinegar, lemon juice, honey, salt, & pepper in blender. With machine running, gradually blend in oil. Season with more salt & pepper if desired.

Can't wait to see you this summer!
Liv

Orzo Salad