Orzo Salad With Chickpeas Cherry Tomatoes Recipes

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ORZO SALAD WITH CHICKPEAS & CHERRY TOMATOES

This delicious summer salad features protein-rich chickpeas (also known as garbanzo beans) and hearty orzo pasta. Sprinkle in fresh halved cherry tomatoes, sweet onion, chopped mint and basil, then dress with a lemon vinaigrette and you've got a simple - and simply winning - meal.

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 12



Orzo Salad with Chickpeas & Cherry Tomatoes image

Steps:

  • Cook the orzo according to package directions. I strongly suggest adding a couple teaspoons of salt or so to the water for extra flavor.
  • Throw the orzo into a large bowl with the tomatoes, onion, drained garbanzo beans, basil, and mint.
  • In a small bowl, make the vinaigrette: Whisk together the vinegar, lemon juice, honey, salt, and olive oil.
  • Pour the vinaigrette over the orzo, veggies, and herbs, and toss gently until well incorporated.
  • Season to taste with kosher salt and fresh ground pepper.
  • Great when served at room temperature, but also refreshing served chilled.

2 cups orzo
1 15-ounce can garbanzo beans, drained
2 cups cherry tomatoes (halved)
3/4 cup finely chopped sweet onion (like Walla Walla)
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1/2 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon salt
1/2 cup extra virgin olive oil
Kosher salt and freshly ground pepper to taste

ORZO WITH CHERRY TOMATOES, FETA AND MINT

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11



Orzo with Cherry Tomatoes, Feta and Mint image

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, about 7 minutes.
  • While the pasta is cooking, heat 1/4 cup of the olive oil in a large saute pan over medium-low heat. Add the shallots and garlic, and saute until the shallots begin to soften and the garlic is fragrant, about 1 minute. Add the cherry tomatoes and cook just to warm through, about 1 minute.
  • Add the warm tomato mixture to a large bowl along with the feta, arugula, mint, balsamic vinegar, salt and pepper. Drain the orzo and add it to the bowl. Drizzle with the remaining 1/4 cup olive oil. Toss well and serve.

1 pound orzo
1/2 cup extra-virgin olive oil
1 medium shallot, finely chopped
1 clove garlic, peeled and smashed
2 pints cherry tomatoes, quartered
1 cup crumbled feta
1 cup arugula
1/2 cup chopped fresh mint
3 tablespoons white balsamic vinegar
1 1/4 teaspoons kosher salt, plus for the pasta water
1/4 teaspoon freshly ground black pepper

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