Orzo Salad from Vicki Delany

Last time, I gave you the recipe for a red wine vinaigrette I make to go with this orzo salad. You can use any dressing you like, of course, but the sweet taste of this one goes very well with the pasta.

Orzo is a very small pasta, the size and shape of rice.

Orzo Salad

Ingredients:

4 cups chicken broth

1 1/2 cups orzo

1 (15-ounce) can chickpeas, drained and rinsed

1 1/2 cups red and yellow cherry or grape tomatoes, halved

1/2 cup finely chopped red onion

1/2 cup chopped fresh basil leaves

1/4 cup chopped fresh mint leaves

Salt and freshly ground black pepper

Directions:

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm, stirring frequently, about 7 minutes. Drain the orzo and transfer the orzo to a large wide bowl. Cool completely.

Toss the orzo with the chickpeas, tomatoes, onion, basil, mint, and enough vinaigrette (or other dressing) to coat. Season the salad, to taste, with salt and pepper. Serve at room temperature.

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Find Vicki at www.vickidelany.com.  She’s on Facebook at www.facebook.com/evagatesauthor (as Vicki Delany & Eva Gates). Twitter @vickidelany and Instagram @vicki.delany