Mediterranean Orzo Salad

This orzo salad with tomatoes, cucumber, and olives is tossed with a Greek-inspired lemon vinaigrette for a delicious pasta salad bursting with flavor.

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

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

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.