Mediterranean Orzo Salad

Mediterranean Orzo Salad

This orzo salad with a garlic-basil vinaigrette is loaded with fresh Mediterranean ingredients for a light, flavor-packed summer pasta salad.

Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
418 Calories

Recipe Instructions

Step 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.
Step 2
Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
Step 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.
Mediterranean Orzo Salad
Mediterranean Orzo Salad

Ingredients

  • 1 teaspoon salt
  • 2 tablespoons chopped fresh parsley
  • 1 cup diced cucumber
  • 1 cup pitted Mediterranean olives, cut in half
  • 1 cup finely diced Asiago cheese
  • 0.5 teaspoon ground black pepper
  • 0.25 cup chopped fresh basil
  • 0.5 lemon, juiced
  • 0.5 cup extra-virgin olive oil
  • 0.5 cup diced red onion
  • 0.5 cup red wine vinegar
  • 1.5 teaspoons minced fresh garlic
  • 0.5 (16 ounce) package uncooked orzo pasta
  • 0.5 pint cherry tomatoes, halved

Categories

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