Created on May 28th, 2013
Pour broth into 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, about 7 minutes.
Pour Orzo into a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the beans, tomatoes, onion, cheese, and vinaigrette. Season with salt and pepper. Refrigerate until ready to serve. I think it tastes better made ahead of time. Set it out about 10-15 minutes before serving.
You can add vegetables if you like – zucchini, broccoli, red bell pepper – add them to the hot orzo. It will soften them just a bit. Then add the cheese, beans, onions and toss with the vinaigrette.
To make vinaigrette:
Combine all ingredients. I make mine in a dressing bottle - once the ingredients are combined - I close the lid and shake to mix.