Mediterranean Orzo Salad

This light and refreshing cold pasta salad is loaded with the flavors of the Mediterranean, and pairs well with grilled proteins, such as fish, pork, chicken or steak. If you make this in advance, reserve a bit of the dressing to add right before serving, as the pasta has a tendency to soak up the dressing as it sits over time.

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

Ingredients

• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ lemon, juiced
• 2 tablespoons chopped fresh parsley
• ¼ cup chopped fresh basil
• ½ (16 ounce) package uncooked orzo pasta
• ½ cup red wine vinegar
• ½ cup diced red onion
• ½ cup extra-virgin olive oil
• 1 ½ teaspoons minced fresh garlic
• ½ pint cherry tomatoes, halved
• 1 cup diced cucumber
• 1 cup pitted Mediterranean olives, cut in half
• 1 cup finely diced Asiago cheese

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

Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the 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.