Orzo pasta salad with chickpeas, tomatoes, mozzarella, and basil
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Ingredients
5
Red Wine Vinaigrette adapted from Giada:
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Preparation
Preparation10 min
Cook time10 min
- Boil 2 chicken bullion cubes in 4 cups of water.
- Add orzo and cook for about 7-8 minutes until al dente.
- Drain pasta and rinse with cold water in colander to prevent sticking. Set aside.
- Prepare the vinaigrette by mixing vinegar, lemon juice, honey, salt and pepper, and olive oil in a small bowl with a whisk until well combined.
- In a large bowl, mix together pasta, chickpeas, tomatoes, basil, and about 1/2 cup of vinaigrette.
- Mix well. Add more vinaigrette to taste.
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