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Mediterranean Orzo Salad

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.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 6 people
Calories 2837.9 kcal

Equipment

  • 1 Large Pot For cooking orzo pasta
  • 1 Colander For draining and rinsing pasta
  • 1 Large Mixing Bowl For combining salad ingredients
  • 1 Small Mixing Bowl For preparing the vinaigrette
  • 1 Whisk For emulsifying the dressing

Ingredients
  

Main

  • 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

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.

Notes

1. Achieving al dente orzo is crucial; overcooked pasta will become mushy. Rinsing thoroughly with cold water immediately after draining stops the cooking process and prevents sticking.2. Quality of ingredients shines through. Use fresh, vibrant cherry tomatoes, crisp cucumber, and high-quality Mediterranean olives. A good extra-virgin olive oil is paramount for the vinaigrette.3. The 20-minute resting period is not optional – it allows the flavors to truly meld and deepen, transforming the salad from a collection of ingredients to a harmonious dish. Taste and adjust seasoning (salt, pepper, lemon) after resting.