Light, fresh, and delicious orzo salad that comes together quickly and easily. Perfect anytime!
12 ounces orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red grape or cherry tomatoes, halved
1/2 medium red onion, finely chopped
1/2 cup chopped fresh basil leaves
1 (2.25 ounce) can of black olives, sliced
Red wine vinaigrette, recipe follows
salt and pepper
Red Wine Vinaigrette:
1/2 cup red wine vinegar
juice of one lemon
2 tablespoons agave nectar
2 teaspoons salt
1 teaspoon pepper
1 cup avocado oil (or extra-virgin olive oil)
Fill a large pot with about 4 quarts of water and bring it to a boil. Add about a tablespoon of salt to the water, then add the orzo. Cook for 7 to 8 minutes, frequently stirring until the orzo is tender but still firm to the bite.
Meanwhile, make the vinaigrette by mixing the vinegar, lemon juice, agave, salt, and pepper in a blender. With the mixer on low speed, slowly begin drizzling in the oil. Season the vinaigrette with additional salt and pepper to taste, if desired.
Pour the cooked orzo into a fine-mesh strainer and rinse under cold water. Strain and transfer the orzo to a large bowl. Toss with beans, tomato, onion, basil, black olives, and just enough dressing to coat; about 2/3 cup (or more) to taste.
Season the salad to taste, with salt and pepper, and garnish with additional freshly chopped basil if desired. Serve chilled or at room temperature.
*To make this orzo salad gluten-free, use a gluten-free orzo pasta!
