4 cups chicken broth or water

1 ½ cup Orzo pasta

1 can organic garbanzo beans, drained and rinsed

1 ½ cups mixed red and yellow teardrop or grape tomatoes, halved

½ cup fresh basil, chopped

¼ cup fresh mint, chopped

½ cup BRIANNAS Blush Wine Vinaigrette

salt and fresh ground black pepper to taste

Bring broth to a boil in a large heavy sauce pan over high heat. Stir in orzo. Cover partially and cook stirring frequently until the orzo is tender but still firm to the bite (about 7 minutes.) Drain and transfer to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the rest of the ingredients and enough BRIANNAS Blush Wine Vinaigrette to coat. You may not use all of the dressing.

Season the salad with salt and pepper to taste. This may be served chilled or at room temperature.

Serves 4-6

This delicious salad was given to us by Patricia in Burbank, CA. She states, “this is one of the most addictive pasta salads I make.” She grows her own tomatoes, mint and basil and keeps the other ingredients on hand so she can “whip it up” at a moment’s notice. ENJOY!

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