This orzo salad with cherry tomatoes cucumber red onion and olives is dressed with a Greekstyle lemon vinaigrette for a delicious summer salad loaded with fresh flavors of the Mediterranean
Prep Time
20 mins
Dificult
Medium
Servings
55 mins
Ingredients
Instructions
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.
Cook’s Note
If you make this salad in advance
reserve a bit of the dressing to add right before serving
as the pasta tends to soak up the dressing as it sits over time.This salad pairs well with grilled lamb or fish.
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