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orzo and garbanzo bean salad with basil and mint

(2 ratings)
Singerar avatar
Recipe by
Patricia Naveira
@Singerar
Burbank, CA

I make this orzo salad a lot during the spring and summer. I'm totally addicted to it. My whole family loves it and it's perfect for an outdoor picnic or concert where you can bring a meal. During the summer, I'll grow the basil, mint, and tiny tomatoes so all I have to have on hand is the orzo, chicken broth, garbanzo beans, and vinaigrette. The blush vinaigrette makes it very light but if you can't find it red wine vinaigrette will work just as well.

(2 ratings)
yield 4 serving(s)
prep time 30 Min
cook time 10 Min
method Stove Top

Ingredients For orzo and garbanzo bean salad with basil and mint

  • 4 c
    chicken broth or water
  • 1 1/2 c
    orzo pasta, uncooked
  • 1 1/2 c
    tomatoes, halved (mixed red and yellow teardrop or grape)
  • 1 can
    garbanzo beans, drained and rinsed
  • 1/4 c
    fresh mint, chopped
  • 1/2 c
    fresh basil, chopped
  • 1/2 c
    blush wine vinaigrette
  • salt, to taste
  • fresh ground black pepper, to taste

How To Make orzo and garbanzo bean salad with basil and mint

  • 1
    Bring broth to a boil in a large heavy saucepan over high heat. Stir in orzo. Cover partially and cook, stirring frequently, until the orzo is tender but still firm to the bite. About 7 minutes.
  • 2
    Drain the orzo through a strainer.
  • 3
    Transfer the orzo to a large, wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
  • 4
    Once the orzo is cool, toss it with the halved tomatoes, drained and rinsed beans, fresh mint, and basil.
  • 5
    Mix in enough blush vinaigrette to coat. You may not use all the vinaigrette.
  • 6
    Season the salad with salt and pepper to taste. Serve chilled or at room temperature.
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