Ingredients for Basil Mint Orzo Salad
- 4 cups chicken broth
- 1 cup orzo pasta
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 cup extra virgin olive oil
- 1 1/2 cups cherry or grape tomatoes, halved
- 1/2 cup thinly sliced red onion
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh mint
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How to Make Basil Mint Orzo Salad
- Bring 4 cups of broth to a boil in a saucepan over high heat.
- Add 1 cup of orzo pasta and stir to combine.
- Reduce heat to medium-low, partially cover, and simmer for 7-8 minutes, or until the orzo is tender but still firm. Stir occasionally.
- Drain the cooked orzo in a colander and rinse with cold water to stop the cooking process. Transfer to a large bowl and set aside to cool completely.
- While the orzo is cooling, prepare the vinaigrette: In a blender, combine 1/4 cup red wine vinegar, 2 tablespoons lemon juice, 2 tablespoons honey, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 cup extra virgin olive oil.
- Blend until the vinaigrette is emulsified and smooth.
- Once the orzo is completely cool, pour the vinaigrette over the pasta and gently toss to coat evenly.
- Add 1 1/2 cups halved cherry or grape tomatoes, 1/2 cup thinly sliced red onion, 1/2 cup chopped fresh basil, and 1/4 cup chopped fresh mint to the bowl.
- Gently toss everything together to combine.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve the salad chilled or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
12g
Fat
10g
Carbs
9g
