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Mediterranean Orzo Salad

4

55 min

Mediterranean Orzo Salad

Mediterranean Orzo Salad Photo 1

Time

55 min

Serving

6 persons

Calories

418

Rating

4.00★ (21)

Cuisine

Author: Victoria Buriak
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

Mediterranean Orzo Salad Photo 21
Mediterranean Orzo Salad Photo 32
Mediterranean Orzo Salad Photo 43
  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.
    Mediterranean Orzo Salad Photo 2
  2. Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
    Mediterranean Orzo Salad Photo 3
  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.
    Mediterranean Orzo Salad Photo 4

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