Recipe

Greek Orzo Salad

Name: Greek Orzo Salad
Prep time: 20 min
Cook time: 15 min
Total time: 55 min
Yield: 6 servings
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; 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

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.

Prep 20mCook 15mTotal 35mServes 6

Ingredients

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Instructions

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.

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