Mediterranean Orzo Salad Recipe

Ingredients

• 0.5 (16 ounce) package uncooked orzo pasta
• 0.5 pint cherry tomatoes, halved
• 0.5 cup diced red onion
• 1 cup diced cucumber
• 1 cup pitted Mediterranean olives, cut in half
• 1 cup finely diced Asiago cheese
• 1.5 teaspoons minced fresh garlic
• 0.5 cup extra-virgin olive oil
• 0.5 cup red wine vinegar
• 0.5 lemon, juiced
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.25 cup chopped fresh basil
• 2 tablespoons chopped fresh parsley

Instructions

1. Bring a large pot of lightly salted water to a rolling boil. Add the orzo and cook according to package directions, usually around 9 minutes, until al dente. Drain the orzo thoroughly, then rinse with cold water to stop the cooking process. Drain well again to remove excess water.
2. In a large bowl, combine the cooked orzo, juicy cherry tomatoes, crisp red onion, refreshing cucumber, savory olives, and freshly grated Asiago cheese.
3. Prepare the vinaigrette: In a small bowl, whisk together minced garlic, high-quality olive oil, tangy red wine vinegar, fresh lemon juice, salt, and black pepper. Pour the vinaigrette over the orzo mixture and toss gently to ensure everything is well coated. Stir in chopped fresh basil and parsley. Allow the salad to sit for at least 20 minutes, stirring occasionally, to allow the flavors to meld together beautifully.

Nutrition

• Calories: 418 kcal
• Fat Content: 27 g
• Fiber Content: 3 g
• Sugar Content: 3 g
• Sodium Content: 819 mg
• Protein Content: 11 g
• Cholesterol Content: 16 mg
• Carbohydrate Content: 35 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g