4 cups broth
1 &1/2 cups orzo
1 can (15 oz) garbanzo beans, rinsed & drained
1 & 1/2 cups red & yellow teardrop tomatoes (or grape tomatoes)
1 bunch of asparagus, blanched for 4 minutes & cut diagonally
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
Salt & freshly ground pepper


1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground pepper
1 cup extra-virgin olive oil

Pour the broth into a heavy large sauce pan. Cover and bring to a boil over high heat. Stir in 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 to a large bowl and toss until slightly cool. Set aside to cool completely. When orzo has cooled, toss with garbanzos, tomatoes, asparagus, onion, basil, mint & enough vinaigrette to coat. Season to taste and serve at room temperature.

Connecticut Unit members prepared this for The Herb Society of America's 2007 Northeast District Gathering in Katonah, New York.
Orzo Salad         A colorful & tasty salad for summer