This orzo salad with cherry tomatoes, cucumber, red onion, and olives is dressed with a Greek-style lemon vinaigrette for a delicious summer salad loaded with fresh flavors of the Mediterranean.
Ingredients
- uncooked orzo pasta: 0.5 pack (16 ounce pack)
- pint cherry tomatoes: 0.5 piece (halved)
- red onion: 0.5 cup (diced)
- cucumber: 1 cup (diced)
- pitted Mediterranean olives, cut in half: 1 cup
- Asiago cheese: 1 cup (finely diced)
- ½ teaspoons minced fresh garlic: 1 piece
- extra-virgin olive oil: 0.5 cup
- red wine vinegar: 0.5 cup
- lemon: 0.5 piece (juiced)
- salt: 1 tsp
- ground black pepper: 0.5 tsp
- fresh basil: 0.25 cup (chopped)
- fresh parsley: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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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.
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Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
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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.
