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.



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


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.

  • 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

418.2 calories; protein 10.5g 21% DV; carbohydrates 34.7g 11% DV; fat 27g 42% DV; cholesterol 16.1mg 5% DV; sodium 819mg 33% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
Quite tasty and I used a Greek salad dressing instead Read More
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Great Salad! Might try Fontina cheese instead of the Asiago. Read More
Rating: 5 stars
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
Rating: 5 stars
This was delicious! Used a little less vinegar (1/3c vs 1/2) and same with olive oil. Amazing! Read More
Rating: 5 stars
Absolutely perfect, in every way. Thank you. Read More
Rating: 4 stars
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
Rating: 5 stars
Turned out really well and was enjoyed at a family cookout Will definitely make it again. Read More
Rating: 5 stars
Made it for lunches for the work week. Covered & refrigerated it over night. Great recipe to use up the abundance of cherry tomatoes & cucumbers. Read More
Rating: 5 stars
Quite tasty and I used a Greek salad dressing instead Read More