Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
20 mins
Total Time:
55 mins
Servings:
6
Ingredients
Vinaigrette:
Directions
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.
Cook’s Note
If you make this salad in advance, reserve a bit of the dressing to add right before serving, as the pasta tends to soak up the dressing as it sits over time.
This salad pairs well with grilled lamb or fish.
Nutrition Facts (per serving)
418
Calories
27g
Fat
35g
Carbs
11g
Protein
