Mediterranean Orzo Salad
Description
This orzo salad with tomatoes, cucumber, and olives is tossed with a Greek-inspired lemon vinaigrette for a delicious pasta salad bursting with flavor.
Ingredients
•
1/2 (16 ounce) package uncooked orzo pasta
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1/2 pint cherry tomatoes, halved
•
1/2 cup diced red onion
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1 cup diced cucumber
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1 cup pitted Mediterranean olives, cut in half
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1 cup finely diced Asiago cheese
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1 1/2 teaspoons minced fresh garlic
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1/2 cup extra-virgin olive oil
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1/2 cup red wine vinegar
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1/2 lemon, juiced
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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1/4 cup chopped fresh basil
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2 tablespoons chopped fresh parsley
Directions
1
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
2
Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
3
To make the vinaigrette: Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl; drizzle over orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.