Orzo Salad

Orzo Salad
4 cups Chicken Broth
1 1/2 cup Orzo (pasta)
15 oz. Garbanzo Beans
3/4 cup Red Onion, finely chopped
1/2 cup Basil, finely chopped
1/4 cup Mint, finely chopped
1-2 cups Fresh Mozzarella (I used Queso Fresco - Mexican Crumbling Cheese) cubed
3/4 cup Red Wine Vinegrette

Bring the broth to a boil and add the orzo. Cook until nearly al dente. Cool the pasta slightly. While the pasta is cooking, chop the onion, basil, mint and cheese. Toss all of the ingredients and mix with enough red wine vinaigrette to coat. Serve cold.