Recipe By Kim's Cooking Now
Rating
Published Jun 10th
Prep 20m Cook 15m Additional 20m Ready In 55m
Servings 6 servings Calories 418.2

This light and refreshing cold pasta salad is loaded with the flavors of the Mediterranean, and pairs well with grilled proteins, such as fish, pork, chicken or steak. If you make this in advance, reserve a bit of the dressing to add right before serving, as the pasta has a tendency to soak up the dressing as it sits over time.

Recipe 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

Cooking Directions

  1. 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. 2 Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
  3. 3 Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the 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 Facts

  • Calories 418.2
  • Carbohydrate 34.7 g
  • Cholesterol 16.1 mg
  • Fat 27 g
  • Fiber 2.7 g
  • Protein 10.5 g
  • Saturated Fat 6.3 g
  • Sodium 819 mg
  • Sugar 2.6 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Reviews

  1. Delish - followed advice of other reviewer to reduce oil and vinegar by half - otherwise exactly as written. Fabulous - easy to put together!
  2. It’s an ok dish. Most of the people that tried it enjoyed it. Personally, however, I’m not a fan of olive so I found the aftertaste difficult to bear.
  3. This was a hit at our 4th of July cookout! For next time, I am substituting black olive for green, reducing the red wine vinegar to 1/8 cup and EVO to 1/4 cup. I made it with Kalamata Olives and coupled with the vinegar, it was a bit strong for our family.
  4. delicious! I added a small can of corn and 2 cups of arugula. I used feta cheese instead of Asiago. No changes to the vinaigrette- perfect as is!
  5. Very good
  6. This is a super summer salad, fresh and delish. I would though reduce the amount of red wine vinegar by a little as it was too vinegar-y for us (a little baking soda helped as a quick fix to cut that though - I Googled it). And I did add more cheese (fyi, I didn't - Read more ...
  7. Great recipe! It was the hit of our outdoor COVID compliant socially distanced summer birthday BBQ. I used an 8 oz. block of feta cheese (crumbled) and kalamata olives. Delish!
  8. Great Salad! Might try Fontina cheese instead of the Asiago.
  9. Absolutely perfect, in every way. Thank you.
RedCipes