Tired of the old spaghetti, and some veggies covered with Wishbone Italian? Me too.
I am always on the lookout for something interesting and Lindsay McCue came through in a big way with this great salad. Everything worked. The pasta, the beans, the vinaigrette.
I made it as she wrote it, with only one difference. I didn’t want to open a new container of chicken broth, and so I only used 2 cups instead of four and added about 1 cup of water. As it was, the pasta absorbed most of the liquid (watch carefully) and was perfect as it was.
I also substituted sunflower seeds for the pine nuts because I had them, they are way cheaper, and they taste good!
This will be a go-to summer salad this year for sure.
- 4 c chicken stock
- 1 1/2 c orzo pasta
- 1 can (15 oz) garbanzo beans (drained and rinsed)
- 1 1/2 c grape tomatoes (halved or diced)
- 3/4 c chopped red onion (or scallions)
- 1/2 chopped fresh basil
- 1/4 c chopped parsley (or mint)
- crumbled feta cheese
- toasted pine nuts (or sunflower, or frankly anything else you might like nut wise)
- 1/2 c rice wine vinegar
- 1/4 c fresh lemon juice
- 2 tsp honey
- salt and pepper as needed
- 1 c EVOO or canola oil
- Bring the stock to boil and add the orzo. Cook until tender but al dente. Watch carefully if you use less than the 4 cups. It will absorb most all the liquid, which is fine. Drain if necessary and stir now and then to help it cool.
- Add everything up through the parsley and stir.
- Make the vinaigrette and add to the salad and stir.
- Top with the feta and nuts and serve.
NOTE: This recipe can be swapped out in a number of ways. Change the beans, or the fresh herbs making it southwestern, add different raw veggies. Add jalapeños, or different cheese. Obviously you can Asian it up easily. Add cooked chicken or tuna. It can be a whole meal if you desire.
- Mediterranean Orzo Salad (meggieskitchen.wordpress.com)
- How-To: Zesty Zucchini And Orzo Salad (craftzine.com)