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

Ingredients

• 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

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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.