Ingredients
6
6 servings
- •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
- 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.
Nutritional Facts
Per 6 servings
- Calories: 418
- Carbohydrate: 35g
- Fat: 27g
- Fiber: 3g
- Protein: 11g
- Sugar: 3g
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