Mediterranean Orzo Salad
"This Mediterranean-inspired orzo salad bursts with fresh flavors and makes a perfect companion for grilled lamb or fish. When preparing in advance, be sure to save a portion of the dressing to drizzle just before serving, as the pasta tends to absorb the dressing if left to sit."
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
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
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.
Nutrition
Calories: 418kcalCarbohydrates: 35gProtein: 11gFat: 27gSaturated Fat: 6gCholesterol: 16mgSodium: 819mgPotassium: 206mgFiber: 3gSugar: 3gVitamin C: 10mgCalcium: 171mgIron: 2mg
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