A refreshing orzo salad, with garbanzo beans, grape tomatoes and a red wine vinaigrette. Great as a main dish or on the side of any meal.

Prep Time: 7 min
Ready in: 5 min.


  • 4 cups chicken broth
  • 1 1/2 cups Cervasi Orzo
  • 1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
  • 3/4 cup finely chopped red onion
  • 1/2 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh mint leaves
  • About 3/4 cup Red Wine Vinaigrette
  • Salt and freshly ground black pepper


  1. Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat.
  2. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes.
  3. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
  4. Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad to taste, with salt and pepper, and serve at room temperature.