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

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