Fast, easy, flavorful – and flexible! This salad is made with tons of delicious herbs and one of our favorite toothsome pastas, orzo. Mix and match vegetables, cheeses and herbs to suit your family’s tastes and before you know it, this dish will be on your most-requested list!
What You Need
4 c chicken stock
1 1/2 c orzo pasta
1 15 oz. can garbanzo beans
1 1/2 c grape or cherry, tomatoes (halved)
3/4 c finely chopped red onion
2 c chopped fresh basil
1/4 c chopped fresh parsley or mint
3/4 c vinaigrette (recipe follows)
salt and pepper to taste
crumbled feta cheese (optional)
toasted pine or walnuts roughly chopped (optional)
1/2 c rice wine vinegar
1/4 c fresh lemon juice
2 tsp honey
2 tsp salt
1 c extra virgin olive oil
• In a medium saucepan bring the chicken stock to a boil. Stir in orzo and cook until tender but still firm to the bite, stirring frequently (about 7 min). Drain the orzo and toss in a large bowl until it cools slightly. (I add a bit of olive oil so it doesn’t clump together) Set aside to cool completely.
• Toss the orzo with the beans, tomatoes, red onion, basil, parsley and enough vinaigrette to coat.
• Season the salad to taste with salt and pepper. Serve at room temp. Add some crumbled feta cheese and toasted nuts (if using) before serving.
Submitted by: Lindsey McCue Los Angeles, CA (pop. 2,392,069)
© 2011 Just A Pinch Recipe Club. Used by Permission.