Orzo Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Chicken Broth, 4 cup (can use low sodium to control salt)Orzo Pasta, 1.5 cup Chickpeas (garbanzo beans), 2 cup Red Ripe Tomatoes, 1.5 cup cherry/grape tomatoes, cut in half Onions, raw, 3/4 cup, chopped Fresh Basil, 1/2 cup,chopped Fresh Mint 1/4 cup, choppedSalt and pepper to taste3/4 cup Red Wine Vinaigrette, recipe belowHoney, 2 tsp Olive Oil, Extra Virgin, 1/2 cup Red wine vinegar 1/4 cupFresh lemon juice, 2 TblsSalt, 1 tspPepper, 1/2 tsp
Pour the broth in 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 orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the beans (drained and rinsed in cold water), tomatoes, onion, basil, mint and enough vinaigrette to coat. Season the salad to taste with salt and pepper, and serve at room temperature. If not serving right away, reserve vinaigrette until ready to serve, then mix in. This is a good salad to take to a picnic since there is no mayonnaise.
Makes approx. 8 1-cup servings.
To make vinaigrette:
Mix the vinegar, lemon juice, honey, salt and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user BIGDOGMOM3.
Toss the orzo with the beans (drained and rinsed in cold water), tomatoes, onion, basil, mint and enough vinaigrette to coat. Season the salad to taste with salt and pepper, and serve at room temperature. If not serving right away, reserve vinaigrette until ready to serve, then mix in. This is a good salad to take to a picnic since there is no mayonnaise.
Makes approx. 8 1-cup servings.
To make vinaigrette:
Mix the vinegar, lemon juice, honey, salt and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user BIGDOGMOM3.
Nutritional Info Amount Per Serving
- Calories: 374.1
- Total Fat: 16.7 g
- Cholesterol: 1.3 mg
- Sodium: 968.1 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 4.4 g
- Protein: 13.0 g
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