This is our favorite pasta salad. Perfect for picnics because you can make it a day or two before you want to eat it. I think it taste better after it sits for a couple of days. Just make sure to bring it back to room temperature before eating it. Thank you Giada for another great recipe!
To start, pour 4cups chicken broth* into a large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in 1.5cups 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. Then transfer the orzo to a large, wide bowl and toss until the orzo cools slightly. Set it aside to cool completely while you chop the vegetables and make the vinaigrette.
To make the vinaigrette, mix 1/4cup red wine vinegar, 1/4cup fresh lemon juice, 1tsp honey, 1tsp salt, and a pinch of pepper in a blender. With the machine running, gradually blend in 1/2cup extra-virgin olive oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
4cups chicken broth
1 (15-ounce) can garbanzo beans, drained and rinsed
1.5cups red and/or yellow grape tomatoes, halved
3/4cup finely chopped red onion
1/2cup chopped fresh basil leaves
1/4cup chopped fresh mint leaves
Salt and freshly ground black pepper
1/4cup red wine vinegar
1/4cup fresh lemon juice
pinch of freshly ground black pepper
1/2cup extra-virgin olive oil