Summer Orzo Salad

By polloazul

Ingredients

• salad:
• 4 cups vegetable broth
• 1 1/2 cups orzo
• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
• 3/4 cup finely chopped red onion
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh mint leaves
• salt and freshly ground black pepper
• a few tbsp crumbled feta
• dressing:
• 1/4 cup red wine vinegar
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 2 tsp honey
• 1 tsp salt
• a few pinches freshly ground black pepper

Preparation

Step 1

Bring the broth to a boil in a medium saucepan. Add the orzo and cook until tender, stirring frequently, about 9 minutes. Drain then transfer to a large bowl and cool completely.
Add the onion, beans, tomato, mint, and basil, toss well, and season with a pinch or two of salt and pepper.

Whisk the dressing ingredients and pour about half the dressing over the orzo, tossing well to combine. Serve with a little feta sprinkled over the top, and pass the remaining dressing at the table.