Topped with a delicious homemade vinaigrette, this bright and colorful orzo salad is so fresh plus loaded with fantastic flavor. Such a healthy and filling side dish recipe or light lunch for summer!
Heat the broth in a large pot over high heat. Add the orzo and cover slightly with a lid. Cook for 7 minutes, or until cooked. Drain and allow to cool completely.
Whisk together (or shake in a jar) the olive oil, vinegar, lemon juice, honey, salt and pepper for the dressing. Add more salt and pepper, to taste.
Toss the orzo with the beans, tomatoes, onion, basil and enough vinaigrette to coat. If serving later in the day, reserve some of the dressing to toss into the orzo pasta right before serving. Refrigerate orzo salad until ready to serve.
Notes
Substitutions: You may use parsley instead of basil and add in fresh mint for even more flavor. Extras ingredients: Feel free to add in extras like feta cheese, chopped bell peppers, cucumbers or spinach. Make ahead: This salad may be assembled up to 1 day in advance. Prepare as directed, however reserve some of the dressing to toss into the dish right before serving (so the pasta doesn't get dry). Storing: This dish will stay fresh in an airtight container in the refrigerator for up to 3 days.