Mediterranean Orzo Salad

Mediterranean Orzo Salad

Mediterranean Orzo Salad

I’ve made this flavorful salad several times over the past few months. I use the fresh basil and parsley from my garden. It’s easy, keeps well, and seems to go with everything. Our guests welcome our offer to send them home with a container!


½ (16 oz package) of uncooked orzo pasta
½ pint of cherry tomatoes, halved
½ cup diced red onion
1 cup diced cucumber (seeds removed)
1 cup pitted Kalamata olives, halved
1 cup finely diced Asiago cheese


1 tsp fresh garlic or ½ tsp garlic powder
¼ cup extra-virgin olive oil
¼ cup canola oil
½ cup red wine vinegar
½ lemon, juiced
1 teaspoon salt
½ teaspoon ground black pepper
½ cup chopped fresh basil
2 tablespoons chopped fresh parsley


  1. Cook orzo according to package directions, about 9-10 minutes. Drain well. Rinse with cold water and drain well again.
  2. Combine orzo, tomatoes, red onion, cucumber, olives, and asiago cheese in a large bowl.
  3. Whisk together all the vinaigrette ingredients except basil and parsley.
  4. Reserve 2 tablespoons of the dressing to add right before serving. Drizzle the rest over the orzo salad and toss well. Add the basil and parsley and toss again.
  5. Refrigerate for a couple of hours to allow flavors to blend. Right before serving add the remainder of the dressing and toss well.

Recipe adapted from several mediterranen salad recipes.

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