4 cups vegetable broth
1 1/2 cups orzo
1 (15-oz) can garbonzo beans, drained+rinsed
1 1/2 cups red+yellow grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
3/4 cup Red Wine Vinagrette
Salt and freshley ground pepper.
Pour broth in to large saucepan. Bring broth to a boil over high heat. Stir in orzo. Cover half way and cook until the orzo is tender but still slightly firm. Stir frequently, about 7 minutes.
Drain orzo through a strainer and transfer to a large bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss orzo with the rest of called ingredients. Season salad to taste with salt and pepper. Serve at room temperature or chilled in fridge.