4 cups low-sodium chicken broth
1 ½ cups orzo
1 (15-oz) can garbanzo beans, rinsed and drained
1 ½ cups grape tomatoes halved
¾ cup finely chopped red onion
½ cup chopped fresh basil leaves
¼ cup chopped fresh mint leaves
¾ cup Red Wine Vinaigrette
Salt and fresh ground black pepper
- 1. 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 the orzo to a large bowl wide bowl and toss until the orzo cools slightly. Set a side to cool completely.
- 2. 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.