Thursday, June 7, 2012

orzo pasta salad

It was not my intention that this little dish be my first post after such a long absence, but I need to bring a dish to my daughter's class picnic today so this is what I'm bringing. Easy, no fuss, serve at room temperature? Perfect!

This is an older Giada de Laurentiis recipe. It's also a staple here during the summer and quite frequently my go-to dish for events like today.

Enjoy.

























YOU WILL NEED:


1 12 ounce box orzo pasta
4 cups chicken broth
1 15 ounce can garbanzo beans - drained and rinsed
about 2 cups cherry tomatoes - I like to do a mix of colors - halved
2 handfuls finely chopped red onion
1/2 cup fresh Basil - chopped
1/4 cup fresh mint - chopped
salt
pepper
around 3/4 cup red wine vinaigrette (recipe follows)


Red Wine Vinaigrette:


1/2 cup red wine vinegar
1/4 to a 1/2 cup fresh lemon juice
2 teaspoons honey
1 1/2 teaspoons salt
lots of fresh pepper (if you like)
1 cup extra-virgin Olive Oil


TO DO:


Make the vinaigrette first and set aside.
If it separates just give it a really good shake/whisk.


Bring the chicken broth to a boil.
Add the orzo - stir a lot!
Cook until tender - drain - set aside and let cool while you chop up all the other ingredients.


Chop the onions, halve the tomatoes, julienne the herbs...
Toss it all in the bowl with the pasta and add the beans.
Add the vinaigrette in small amounts - adding more to taste.
Give it a really good mixing.
Add a little salt and pepper if needed.
Serve at room temperature.



























1 comment:

  1. can i use vegetable broth instead of chicken broth?

    ReplyDelete