Holy wow! This is the most delicious take on pasta salad that has ever touched my lips. The recipe came from a coworker who put her own spin on Giadia's Orzo salad recipe from Foodnetwork. The only change I made to her version is in the measurements since I wanted a little less oil and I substituted grape seed oil for the olive oil since my hubby can't have olive oil (poor guy). I often use grape seed oil as an olive oil substitute since the flavor is nicer than regular cooking oil.
6 cups chicken broth*
3 cups orzo
6 roma tomatoes, diced
1 red onion, thinly sliced
1/4 cup fresh basil leaves, chopped
1/4 cup fresh mint leaves, chopped
2 cucumbers, quartered and sliced
1 tbsp cooking oil
1 cup red wine vinegar
1 cup grape seed oil1/4 cup fresh lemon juice
2 tsp honey
2 tsp salt
3/4 teaspoon pepper
An adaptation of Giadia's Orzo salad recipe.
* Vegetarians use vegetable broth
1. In a large, covered, non-stick pot, bring chicken broth and cooking oil to a boil. Add orzo and reduce to a low boil; partially cover. Cook, stirring frequently, for 7 minutes. Move orzo to a large bowl and set aside to cool.
2. Prepare the dressing by placing all of the ingredients in a mason jar, tighten the lid, then shake.
3. When orzo has fully cooled, add tomatoes, onions, basil, mint, cucumbers and 3/4 of the dressing. Toss. Chill for at least 3 hours, preferably overnight.
4. Toss in remaining dressing about 1 hour prior to serving.