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.
Preparation Details
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 55 mins
Servings: 6
Ingredients
- ½ (16 ounce) package uncooked orzo pasta
- ½ pint cherry tomatoes, halved
- ½ cup diced red onion
- 1 cup diced cucumber
- 1 cup pitted Mediterranean olives, cut in half
- 1 cup finely diced Asiago cheese
Steps
- 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.
- Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
- 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.
