With a Grateful Prayer and a Thankful Heart: Giada's Orzo Salad

Wednesday, July 27, 2011

Giada's Orzo Salad

Looking for a side dish and wanting to use produce and herbs I had on hand, I tried this Giada Orzo Salad recipe.

I halved the recipe and substituted Roma tomatoes for the grape tomatoes, tossed in some lightly cooked broccoli and topped with Feta. I would have added some bell peppers if I had them.
John liked it a lot.  (glad he does because there was lots left-over)
I thought it needed a little more flavor even with the fresh basil and mint.

Orzo Salad

Recipe courtesy Giadia De Laurentis

  • 4 cups chicken broth
  • 1 1/2 cups orzo
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • 1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved (I used Roma)
  • 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, recipe follows
  • Salt and freshly ground black pepper
  • (I added) Feta


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 beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

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
  • 6 servings

  • Linking to Foodie Friday!


Mildred said...

We would absolutely love this Lorraine. I think I have all the ingredients, too! Love to you and the family, Mildred

Debbie said...

I have most of Giada's cookbooks. I've made this particular recipe many times and love it. The salad can be served at room temperature which is nice, especially as a dish for a pot luck. Your photos look great.

Blessings and love,

Shelia said...

This looks wonderful, Lorraine! Love feta cheese and I just may have to make some!
Be a sweetie,
Shelia ;)

Sherry from Alabama said...

Wow that looks wonderful! Our gardens can bring out the creativity in our cooking can't they? I keep changing my menus around to accommodate what is ready for the picking each day.

Sherry @ A Happy Valentine

Viv said...

just figured out garbanzo = chickpeas :P

this is such a healthful salad...you're so talented at plating and food styling lorraine :)

Debbie said...

Oh this looks just wonderful...going to give it a try for sure. Have a good day!

Carol @ There's Always Thyme to Cook said...

Looks delicious. I love all the flavors in there!

Susan said...

That looks good, LDH. Mmmm. I'd like some right now.

Thanks for all your visits and comments on my blog. I LOVE having you stop by.

Have a splendid day today. Susan

Beth said...

What a lovely, light salad. Looks terrific!

Tink's Spin said...

recipe looks great , going to try that one. Had a great visit today , thanks for all your great ideas. Tink

Janice said...

Summer on a plate. Send your left overs to me please lol!

The Fajdich Times said...

So fresh looking.....great recipe! Have a wonderful weekend:)

Ann said...

That looks very good. My kind of food for the summer.
Loved your photos from the wedding

Marysol said...

There isn't a single component in this salad that I would dare change. Looks absolutely delicious!

Really Rainey said...

I love Orzo... thanks for sharing this wonderful recipe!

Really Rainey


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