Orzo Salad

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  2. This is a favorite salad I make often. It's so versatile you can really make it your own easily! Make sure to taste the dressing as your 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!
  3. Cook time: 10 Min   Difficulty: EASY
  4. Prep time: 10 Min   Serves: 6
  6. - 4 c chicken stock
  7. - 1 1/2 c orzo pasta
  8. - 1 can(s) (15oz.) garbanzo beans
  9. - 1 1/2 c grape, cherry, or teardrop tomatoes (halved)
  10. - 3/4 c finely chopped red onion
  11. - 1/2 c chopped fresh basil
  12. - 1/4 c chopped fresh parsley or mint
  13. - 3/4 c vinaigrette (recipe follows)
  14. - salt and pepper to taste
  15. - crumbled feta cheese (optional)
  16. - toasted pine or walnuts roughly chopped (optional)
  18. - 1/2 c rice wine vinegar
  19. - 1/4 c fresh lemon juice
  20. - 2 tsp honey
  21. - 2 tsp salt
  22. - 1 c extra virgin olive oil
  24. 1.   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.
  25. 2.   Toss the orzo with the beans, tomatoes, red onion, basil, parsley and enough vinaigrette to coat.
  26. 3.   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.
January 2012

This recipe is a personal recipe added by ramreads and has not been tested or endorsed by MyRecipes.

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