Potlucks, love 'em or hate 'em summertime means you can't escape them. This orzo salad is my go-to dish for potlucks of all shapes and sizes. Not only is it delicious but it is vegan and holds up really well even when not refrigerated for a period of time. No gastrointestinal distress round these parts, folks. I have probably made this half a dozen times over the past several months for various occasions and have yet to get anything but positive feedback about it. The best part about this orzo salad? It is the easiest dish to make. Seriously, you cannot screw it up.
for the salad:
4 cups vegetable broth
1 1/2 cup uncooked orzo
2 (15 oz) can garbanzo beans, drained and rinsed
1 1/2 cup cherry tomatoes, halved
1/3 to 1/2 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
3/4 cup red wine vinaigrette
for the vinaigrette:
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon pepper
1 cup extra-virgin olive oil
Bring broth to a boil and pour in uncooked orzo. Cover partially and cook until al dente, for me about 7 minutes. Drain orzo and transfer to large bowl and cool completely. Once cooled toss in the tomatoes, garbanzo beans, onion, basil, and mint.
To make the vinaigrette you can either combine all the ingredients except for the olive oil and blend in a blender. Then slowly blend in the olive oil until completely combined. Or you can do what I do and put everything in a mason jar, tightly secure the lid, and then shake until well-combined.
Use about 3/4 cup of the vinaigrette to mix into the orzo salad. You may find that as the salad soaks up the vinaigrette you may need to add a little bit more.