Tuesday, June 24, 2014
So, I either throw something together really quickly or order takeout. It's really a shame because then I'll spend all winter wishing I had the fresh, brightly colored veggies of the summer.
So basically, this orzo salad is the answer to all your barbecue woes, whether hosting or attending. As a side dish, this recipe could easily serve 12 and while it's best kept cool, no one is going to die from warm tomatoes and pasta.
ORZO SALAD (serves 12 as a side)
Recipe from Giada De Laurentiis
4 c. chicken broth
1 1/2 c. orzo
1 - 15 oz. can garbanzo beans, drained and rinsed
1 1/2 c. cherry tomatoes, halved (I used mini heirlooms)
1 green bell pepper, chopped
3/4 c. red onion, chopped
1/2 c. fresh basil, chopped
1/4 c. fresh mint, chopped
salt & pepper
Red Wine Vinaigrette:
1/2 c. red wine vinegar
1/4 c. fresh lemon juice
2 tsp. honey
2 tsp. salt
3/4 tsp. pepper
1 c. olive oil
1. Bring chicken broth to a boil in a medium saucepan. Stir in orzo and cover partially to allow steam to escape. Cook for about 7 minutes - until pasta is al dente. Strain and move to a large mixing bowl to cool completely.
2. Once the pasta has cooled, stir in beans, tomatoes, bell pepper, onion, basil, mint and season with salt and pepper.
3. In a jar with a good seal, combine all vinaigrette ingredients and shake well to combine. Pour over pasta salad and mix together. You may not need to use the whole amount prepared - I used about 3/4 of the jar.