Delicious Orzo Salad Recipe

I was very happy with this recipe!  It was brought to my attention by an old friend from high school (Thanks, Sabrina!) who made it for a Canada Day BBQ/Picnic.  It has "a depth of flavours" as Aki would say.  I think the mint is what really makes it great.  I also used the sweetest cherry tomatoes (red and yellow) that I found at the Nathan Phillips Square Farmer's Market.  This recipe is by Giadia De Laurentis who is on the show "Everyday Italian."

Ingredients

• 4 cups chicken 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
• 1/2 cup chopped fresh basil leaves
• 1/4 cup chopped fresh mint leaves
• About 3/4 cup Red Wine Vinaigrette, recipe follows
• Salt and freshly ground black pepper

Directions

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, 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. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette:

• 1/2 cup red wine vinegar
• 1/4 cup fresh lemon juice
• 2 teaspoons honey
• 2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup extra-virgin olive oil (I would use less than this!  Maybe 3/4 cup max)

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender (this does not have to be done in a blender!). With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.