Summer Orzo Salad

Okay, so I cannot claim this recipe as my own, but I did make it this evening!  I am not going to try to until tomorrow, I'm going to let it 'marinate' over night and then bring it to a picnic tomorrow, so we'll see how all the guests like it.  It just looks so summery and smells so good, how could it possibly not taste the same?  I'll let you know how it goes over.

INGREDIENTS:

• 1.5 cup Orzo (it looks like extra large rice, but it's really a form of pasta)
• 4 cups low sodium chicken broth (I like to control the amount of salt later on)
• 1 (15 oz.) can garbanzo beans (you can substitute with northerns or corn)
• 1.5 cups grape tomatoes (or yellow tear drop tomatoes)
• 3/4 red onion
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh mint (I happen to have a nifty little herb garden, so this part may become expensive)

DRESSING INGREDIENTS

• 1/2 cup red wine vinegar
• 1 cup extra virgin olive oil (your dressing is only as good as your base, so be sure to get extra vibrant and fruity oil, no veggie oil here.)
• 1-1.5 fresh lemon
• 2 teaspoons honey
• S&P

PREPARE:

1. Pour the broth into a heavy large saucepan.
2. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. 
3. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. 
4. 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.
5. 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.
6. Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. (Dress salad just before serving).  Season the salad, to taste, with salt and pepper, and serve at room temperature.