Almost a year ago I was tagged by one of my very best pals, Heidi, to post a delicious, easy summer recipe. As I've mentioned before, when Heidi tags, she expects results. Well, I didn't have anything blog-worthy to post at the time, so I let the tag slip away hoping that Heidi wouldn't call me out on it. She didn't, but the guilt I've felt over the past 10 months for not fulfilling this particular tag has at times been overwhelming. Seriously! I just couldn't think of anything really outstanding to post.
Well, no more! I made this salad last week and I foresee it being made on a very regular basis for the rest of the summer. It's from one of my favorite cleavage-showing, Food Network chefs, who is also Italian (and I'll leave it at that. If you've ever spent any amount of time watching The Food Network, you probably have a good idea who it is). It's quick, it's easy, it's so incredibly yummy and it doesn't heat up your entire kitchen during those toasty summer months. Totally scrumptious! Plus, it's even better the next day. Go. Make it. And then come back here and tell me how much you love it too.
Orzo Salad
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 (I used grape tomatoes)
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
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.
Yield: 1 3/4 cups (Like it says up above, only use about 3/4 cup of this on the salad)
This recipe serves six.


