Another recipe...

Ok, I know that I've been throwing out a lot of recipes lately, but here's a salad I made last night that was a winner.  We got together with some dear friends and neighbors to celebrate the upcoming wedding of Tyler and Tara.  He is totally smitten and I'm really happy for him.  I brought this pasta salad and it was a hit so upon request here is the recipe.  I found this recipe in Giada's Family Dinners, I love watching her on Food Network.  Sorry, no picture!

Orzo with Garbanzo Beans, Red Onion, Basil and Mint

My changes:  I used grape tomatoes and added slightly more, and I added crumbled feta which the recipe does not call for.  For a crowd I ended up doubling this recipe.

4 c. chicken broth or water (I used water)

1 1/2 c. orzo

1 15 oz. can garbanzo beans, drained and rinsed

1 1/2 c. teardrop tomatoes or grape tomatoes, halved

3/4 c. finely chopped red onion

1/2 c. chopped fresh basil

1/4 c. chopped fresh mint

3/4 c. red wine vinaigrette

salt and freshly ground black pepper

Bring the broth or water to a boil in a large, heavy saucepan over high heat.  Stir in orzo.  Cover partially and cook, stirring frequently, until the orzo is tender but still firm to the bite, about 7 minutes.  Drain the orzo through a strainer.  Transfer the orzo to a large, wide bowl and toss until the orzo cools slightly.  Set aside to cool completely.  

Toss the orzo with the beans, tomatoes, onion, basil, mint and enough vinaigrette to coat; you may not need all 3/4 c.  Season the salad to taste with salt and pepper and serve at room temperature.

Red Wine Vinaigrette

Makes 1 3/4 c.

1/2 c. red wine vinegar

1/4 c. fresh lemon juice

2 tsp. honey

2 tsp. salt

3/4 tsp. freshly ground black pepper

1 c. extra virgin olive oil

Mix the vinegar, lemon juice, honey, salt and pepper in a blender.  With the machine running, gradually blend in the oil.  Season the vinaigrette to taste with more salt and pepper, if desired.