Mediterranean Orzo Salad


  • 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
  • 1 ½ teaspoons minced fresh garlic
  • ½ cup extra-virgin olive oil
  • ½ cup red wine vinegar
  • ½lemon, juiced
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ cup chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • Directions

  • 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.

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