1 1/2cups cups red and yellow teardrop tomatoes or grape tomatoes, halved(you can also use heirloom tomatoes, just cut them up into large bite sized pieces)
1/2cup chopped fresh basil leaves (chop just before adding to salad, to prevent basil from turning black)
1/4cup chopped fresh mint leaves
About 3/4-cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
Red Wine Vinaigrette:
1/2cup red wine vinegar
1/4cup fresh lemon juice
2teaspoons honey
2teaspoons salt
3/4teaspoon freshly ground black pepper
1cup extra-virgin olive oil
Instructions
Pour the broth into a heavy saucepan, cover the pan and bring the broth to a boil over high heat. When the broth starts to boil, stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a fine mesh strainer, and then transfer to a large wide bowl. Toss the orzo with a few tablespoons of the red wine vinaigrette.
When the orzo has cooled off to room temperature, toss with the beans, tomatoes, basil, mint, and enough vinaigrette to coat.
Season the salad with salt and pepper to taste, and serve at room temperature.
Red Wine Vinaigrette: 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.