Orzo Salad

courtesy of Foodnetwork.com
Giada De Laurentiis

4 cups Chicken Broth
1 1/2 cup Orzo
1 (15 OZ) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint
about 3/4 cup red wine vinaigrette, recipe follows
salt and pepper

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.

Vinaigrette:
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 tsp honey
2 tsp salt
3/4 tsp ground black pepper
1 cup extra virgin olive oil

Mix vinegar, lemon juice, honey, salt and pepper in a blender. With the machine running, gradually blend in the oil. Season to taste with more salt and pepper if desired.