Orzo with Garbanzo Beans, Red Onion, Basil, and Mint

By cortanez

Ingredients

• 4 cups reduced-sodium chicken broth or water
• 1 1/2 cups orzo
• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 1 1/2 cups mixed red and yellow teardrop tomatoes or grape tomatoes, halved
• 3/4 cup finely chopped red onion
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh mint
• 3/4 cup red wine vinaigrette
• Salt and freshly ground black pepper

Details

Servings 6

Preparation

Step 1

Bring the broth to a boil in a large, heavy saucepan over high heat. Stir in the 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 cup. Season the salad to taste with salt and pepper, and serve at room temperature.