Simple Orzo Salad

• 2 c. cherry tomatoes
• 2 tbsp. olive oil
• 1 tsp. salt
• 4 c. chicken broth
• 1 ½ c. orzo
• 1 (15 oz.) can garbanzo beans, drained and rinsed
• ¾ c. red onion, finely chopped
• 1 c. yellow bell pepper , diced
• ½ c. fresh basil, chopped
• 1 ¼ c. Brianna's Blush Wine Vinaigrette

Preheat oven to 400°. Toss tomatoes with olive oil and salt and spread out on a baking sheet. Roast in oven until tomatoes split open, about 20 minutes. Meanwhile, pour broth into a large saucepan, cover pan and bring to a boil over high heat. Stir in orzo, cover partially and cook until orzo is tender but still firm to the bite; stirring frequently, about 7 - 9 minutes.

Drain orzo through a strainer and transfer to a large wide bowl and toss until slightly cool. Mix orzo with beans, onion, pepper, basil and vinaigrette. Gently mix in roasted tomatoes and season to taste with salt and pepper. Chill until ready to serve.