Orzo Salad

Man - I'm a cooking machine this week.  I think it's because Ross is going to be out of town for work, so I'm trying to get all my new recipes in :)  We had a busy day today "Decking the Sodahl halls" - so I'm so glad I had this on the menu.  Super easy - and super awesome meal!!  We just made this up with some hash brown potatoes and steak!! 

Giada Family Dinners: 6 servings

Ingredients:
4 cups chicken broth
1 1/2 cups orzo (Italian pasta....looks like rice though)
15 oz can garbanzo beans, drained and rinsed
1 1/2 cups mixed red/yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil
1/4 cup chopped fresh mint
3/4 cup Red Wine Vinaigrette
salt and pepper

Bring the broth to a boil in a large, heavy saucepan over high heat.  Stir in the orzo.  Cover partially and cook, stirring frequently, until the orzo is tender but still firm to the bite, 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 dressing to coat.  Season with salad with salt and pepper - and serve at room temp.