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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