This recipe is not new to the blog. I first shared it in April of 2008, just three short months after I'd started Apple a Day. I wrote about four sentences, plastered a subpar picture of an entire serving bowl (sans styling), and called it a day. What a difference four years can bring, right? I've got a new camera, a new blog design, and a new life in a new house. Amazing.
Through it all, I continued to make this recipe. It's always been one of my favorites. I've revamped the original a bit to suit my current tastes. First, I traded out the chicken broth for a combination of vegetable broth and water. Then I upped the amount of tomatoes and herbs to really capitalize on the season's best. It's great right after making it, but I think it's even better in the next few days as the flavors really come together. I like to add a splash or two of extra vinegar before eating leftover portions.
With all the fresh, summery flavors in this salad, I can't imagine not making it for many, many summers to come.
Summer Orzo Salad
adapted from Giada DeLaurentiis, Giada's Family Dinners
Ingredients:
2 c. vegetable broth
2 c. water
12 oz. orzo
1/2 c. red wine vinegar
1/4 c. fresh lemon juice
2 tsp. honey
1/4 c. fresh lemon juice
2 tsp. honey
1 1/2 tsp. salt, plus more to taste
1 tsp. freshly ground black pepper, plus more to taste
3/4 c. extra-virgin olive oil
1 (15-oz.) can garbanzo beans, drained and rinsed
2 c. red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 c. chopped red onion
1/2 c. chopped fresh basil leaves
In a large pot, bring broth and water to a boil. Stir in orzo. Cover partially
and cook until the orzo is tender but still firm to the bite, stirring
frequently, about 7-9 minutes.
2. 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.
2. 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.
3. Meanwhile, make the dressing by putting all ingredients, vinegar through pepper in a blender or food processor. Pulse to combine. With machine running, add oil in a steady stream. Taste and adjust seasonings. Set aside.