Ingredients
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
Vinaigrette:
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.
