Petitchef

Orzo pasta salad with chickpeas, tomatoes, mozzarella, and basil

Starter
5 servings
10 min
10 min
Very Easy

Ingredients

Number of serving: 5
4 cups of water

2 chicken bullion cubes

1 1/2 cups of orzo pasta

1 cup of chickpeas

1 1/2 cup of grape tomatoes cut in half

4-5 ounces of fresh mozzarella cut into cubes

1/2 cup of chopped fresh basil


Red Wine Vinaigrette adapted from Giada:

1/2 Cup of red wine vinegar

The juice of one lemon (about 1/4 cup)

2 teaspoons of honey

1 teaspoon of salt

3/4 teaspoons of freshly ground pepper

1 cup of olive oil

Preparation

  • 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.

Photos

Orzo Pasta Salad With Chickpeas, Tomatoes, Mozzarella, And Basil, photo 1Orzo Pasta Salad With Chickpeas, Tomatoes, Mozzarella, And Basil, photo 2Orzo Pasta Salad With Chickpeas, Tomatoes, Mozzarella, And Basil, photo 3





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