Don't forget to pack this orzo salad for your next picnic. With no mayo and loads of flavor, this is a perfect picnic pick. The mixture of fresh basil and tomatoes makes it taste like pure summer sunshine. Poured over the orzo salad is a wonderful dressing that's a little tangy and a little sweet. It complements all the fresh ingredients. Full of flavor and texture, It is easy to make and ready to serve immediately. This is a favorite salad I make often. It is so versatile you can really make it your own easily! Make sure to taste the dressing as you are making it to adjust to your liking! And add as little or as much as you'd like. I also added about 1/2 cup or so of cooked wild rice to the mix this time and it was excellent.
Ingredients :
- 4 cup(s) chicken stock
- 1 1/2 cup(s) orzo pasta
- 1 can(s) garbanzo beans (15 oz.)
- 1 1/2 cup(s) grape, cherry, or teardrop tomatoes, halved
- 3/4 cup(s) finely chopped red onion
- 1/2 cup(s) chopped fresh basil
- 1/4 cup(s) chopped fresh parsley or mint
- 3/4 cup(s) vinaigrette (recipe follows)
- - salt and pepper, to taste
- - crumbled Feta cheese (optional)
- - toasted pine or walnuts roughly chopped (optional)
- VINAIGRETTE DRESSING:
- 1/2 cup(s) rice wine vinegar
- 1/4 cup(s) fresh lemon juice
- 2 teaspoon(s) honey
- 2 teaspoon(s) salt
- 1 cup(s) extra virgin olive oil
Intructions :
- 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 usually add a tiny 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, and parsley
- Make the vinaigrette
- Add the vinaigrette until the salad is just coated
- 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.
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Keyword : orzo-salad-Italian-Pasta