Nice for summer and great for pot-lucks any time of the year. Serve chilled or at room temperature; adapted from a recipe by Giada De Laurentiis on Food Network.
For the Salad
2 cups orzo
5 cups chicken broth
1 15-ounce can garbanzo beans
2 cups red and yellow teardrop or grape tomatoes, halved
1 red onion, chopped finely
1 cup feta cheese, crumbled (optional)
1/2 cup flat-leaf parsely, chopped finely
1/4 cup fresh mint leaves, chopped finely
Salt and pepper to taste
Pour broth into a large saucepan, cover, bring to boil over high heat; add orzo, cover, and cook orzo until tender, about 7-8 minutes, or according to package. Drain orzo, and put in a large bowl. Let cool slightly, and dress while orzo is still warm.
Dressing
1/4 cup lemon juice
1/4 cup red wine vinegar
1/2 cup olive oil
Combine in container with lid, shake well and dress salad.
After salad is dressed, let cool completely and add rest of ingredients. Season to taste with salt and pepper, though feta tends to be salty so add little, if any.
Yield: 8 - 10 servings
For the Salad
2 cups orzo
5 cups chicken broth
1 15-ounce can garbanzo beans
2 cups red and yellow teardrop or grape tomatoes, halved
1 red onion, chopped finely
1 cup feta cheese, crumbled (optional)
1/2 cup flat-leaf parsely, chopped finely
1/4 cup fresh mint leaves, chopped finely
Salt and pepper to taste
Pour broth into a large saucepan, cover, bring to boil over high heat; add orzo, cover, and cook orzo until tender, about 7-8 minutes, or according to package. Drain orzo, and put in a large bowl. Let cool slightly, and dress while orzo is still warm.
Dressing
1/4 cup lemon juice
1/4 cup red wine vinegar
1/2 cup olive oil
Combine in container with lid, shake well and dress salad.
After salad is dressed, let cool completely and add rest of ingredients. Season to taste with salt and pepper, though feta tends to be salty so add little, if any.
Yield: 8 - 10 servings