modified by Pastor Rebecca from Giadia De Laurentis 🙂

Prep Time:10 min
Inactive Prep Time:20 min
Cook Time:10 min

6 servings


  • 4 cups chicken broth (can use veg broth—but the broth really makes a difference over water!)
  • 1 1/2 cups orzo
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • 1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
  • 3/4 cup finely chopped red onion (sometimes I saute or quick-pickle)
  • 1/2 cup chopped fresh basil leaves
  • 1 bunch of fresh spinach or arugula
  • 1 container (4-6 oz.) feta or goat cheese
  • About 3/4 cup Red Wine Vinaigrette, recipe follows
  • Salt and freshly ground black pepper


Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. 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.

Toss the orzo with all other ingredients and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.


Chicken, sausage, pine nuts, capers, black beans, mushrooms, chopped peppers, corn, mint or favorite herb. Combinations are endless!

Red Wine Vinaigrette:

  • 1/2 cup red wine vinegar
  • 1/4 cup fresh lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup quality extra-virgin olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired. Yield: 1 3/4 cups