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Mediterranean Orzo Salad

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.

Ingredient:

  • 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

Vinaigrette:

  • 1 ½ teaspoons minced fresh garlic

  • ½ cup extra-virgin olive oil

  • ½ cup red wine vinegar

  • ½ lemon, juiced

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

  • ¼ cup chopped fresh basil

  • 2 tablespoons chopped fresh parsley

Recipe Direction :

  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.

  2. Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.

  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.