Description
A vibrant and refreshing Mediterranean-inspired salad made with tender orzo, juicy cherry tomatoes, crisp cucumbers, olives, and creamy Asiago cheese, all tossed in a zesty lemon-garlic vinaigrette. It’s perfect for potlucks, lunches, or as a light dinner.
Ingredients
For the Salad:
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½ (16 oz) package uncooked orzo pasta
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½ pint cherry tomatoes, halved
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½ cup diced red onion
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1 cup diced cucumber
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1 cup pitted Mediterranean olives, halved
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1 cup finely diced Asiago cheese
For the Vinaigrette:
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1½ teaspoons minced fresh garlic
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½ cup extra-virgin olive oil
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½ cup red wine vinegar
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Juice of ½ lemon
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1 teaspoon salt
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½ teaspoon ground black pepper
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¼ cup chopped fresh basil
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2 tablespoons chopped fresh parsley
Instructions
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Cook the orzo: Bring a pot of salted water to a boil. Cook orzo until al dente, about 9 minutes. Drain and rinse under cold water.
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Combine ingredients: In a large bowl, add cooked orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese.
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Make the vinaigrette: In a small bowl, whisk together garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper.
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Toss salad: Pour vinaigrette over the salad and toss to combine.
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Add herbs: Stir in chopped basil and parsley.
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Chill & serve: Let sit for at least 20 minutes before serving to let flavors meld.
Notes
Can be made a day ahead; reserve some vinaigrette to refresh before serving.
For a vegan version, omit or replace the cheese with a plant-based alternative.
Pairs well with grilled meats or seafood.
- Prep Time: 10 minutes
- Cook Time: 9-11 minutes
- Category: Salad
- Method: No-cook (except for boiling orzo)
- Cuisine: Mediterranean