Rating: 4.8 stars
15 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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 Summary test

prep:
20 mins
cook:
15 mins
additional:
20 mins
total:
55 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Vinaigrette:

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.

  • 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

418 calories; protein 10.5g; carbohydrates 34.7g; fat 27g; cholesterol 16.1mg; sodium 819mg. Full Nutrition
Advertisement

Reviews (8)

Most helpful positive review

Rating: 5 stars
07/02/2020
Quite tasty and I used a Greek salad dressing instead Read More
15 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/24/2021
Delish - followed advice of other reviewer to reduce oil and vinegar by half - otherwise exactly as written. Fabulous - easy to put together! Read More
(1)
Rating: 5 stars
06/29/2020
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! Read More
(1)
Rating: 4 stars
07/10/2020
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 have asiago so I used feta - which I associate more with Greek food myself). You can never have too much cheese right? Tomberry tomatoes (the cute little itty bitty tomatoes - whole, not cut) I had on hand was also a fab substitution - didn't have cherry or grape). Substitutions are fun - welcome to C-19 cooking! Definitely will make this again though. A big hit. Read More
(1)
Advertisement
Rating: 5 stars
06/17/2020
Great Salad! Might try Fontina cheese instead of the Asiago. Read More
Rating: 5 stars
06/13/2021
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! Read More
Rating: 5 stars
06/16/2020
Absolutely perfect, in every way. Thank you. Read More
Advertisement
Rating: 5 stars
07/07/2021
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. Read More
Rating: 5 stars
05/17/2021
Very good Read More
Rating: 3 stars
07/20/2021
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. Read More