Orzo Salad

4 cups chicken broth
1 1/2 cups orzo pasta
2 cups shredded chicken
1 (15-ounce) 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 leaves
Salt and freshly ground black pepper
About 3/4 cup Red Wine Vinaigrette, recipe follows

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 shredded chicken, beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature. Toss the salad with the Vinaigrette just before serving. If you do it too far ahead the Vinaigrette soaks into the pasta.

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

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: 1 3/4 cups

Note: I have substituted the garbanzo beans for black or cannelli beans. You can get creative and mix and match just about anything. Try artichoke hearts, mozzarella or feta cheese, corn, cucumber or broccoli as just a few suggestions. Really the sky is the limit. This is a great BBQ side salad.

Serves : 6 - Recipe courtesy Giada De Laurentiis, Food Network