Orzo Salad Recipe

Orzo Salad Recipe | Giada De Laurentiis

• Level: Simple
• Serves: 6 people
• Nutritional Information Per Serving
  Serving: 1 of 6 portions
  Calories: 605
  Total Fat: 40 g
  Saturated Fat: 6 g
  Carbs: 49 g
  Dietary Fiber: 7 g
  Sugar: 10 g
  Protein: 13 g
  Cholesterol: 5 mg
  Sodium: 907 mg
• Total Time: 40 min
• Prep Time: 10 min
• Inactive Time: 20 min
• Cook Time: 10 min

Ingredients

• 4 cups chicken stock
• 1 1/2 cups orzo
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 1/2 cups mixed red and yellow grape or teardrop tomatoes, halved
• 3/4 cup red onion, very finely chopped
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh mint
• About 3/4 cup Red Wine Vinaigrette (see below)
• Salt and freshly ground black pepper

For the Red Wine Vinaigrette

• 1/2 cup red wine vinegar
• 1/4 cup squeezed lemon juice
• 2 teaspoons honey
• 2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup extra-virgin olive oil

Instructions

1. Pour the chicken stock into a large, sturdy saucepan. Cover and bring to a boil over high heat. Stir in the orzo, partially cover, and cookstirring oftenuntil the orzo is tender but still slightly firm to the bite, about 7 minutes. Drain the orzo in a strainer, transfer to a roomy bowl, and toss gently until it stops steaming. Let it cool completely.
2. When the orzo is cool, add the chickpeas, tomatoes, red onion, basil, and mint. Drizzle with enough vinaigrette to coat and toss well. Season with salt and freshly ground black pepper to taste. Serve at room temperature.

Red Wine Vinaigrette Preparation

1. In a blender, combine the red wine vinegar, lemon juice, honey, salt, and pepper. With the blender running, slowly stream in the olive oil until the dressing is emulsified. Taste and adjust seasoning if necessary.
2. Yield: Makes about 1 3/4 cups