Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Greek Orzo Salad

4.9
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
55 min
SERVINGS
6 servings
Dinner Salad Greek Mediterranean
Greek Orzo Salad
Ingredients
  • 1/2 (16 ounce) package uncooked orzo pasta
  • 1/2 pint cherry tomatoes, halved
  • 1/2 cup diced red onion
  • 1 cup diced cucumber
  • 1 cup pitted Mediterranean olives, cut in half
  • 1 cup finely diced Asiago cheese
  • 1 1/2 teaspoons minced fresh garlic
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup red wine vinegar
  • 1/2 lemon, juiced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh parsley
Instructions
1
Start by filling a large container with salted water and placing it on high heat. As the water reaches its boiling point, proceed to cook orzo in the pot until it becomes tender but still retains a slight firmness when bitten into, approximately 9 minutes. Remove from heat and carefully pour the orzo into a colander to drain excess water.
2
Subsequently, transfer the cooked orzo to a clean bowl and combine it with cherry tomatoes, thinly sliced red onion, diced cucumber, pitted olives, and crumbled Asiago cheese.
3
Next, prepare the vinaigrette by mixing minced garlic with olive oil, red wine vinegar, freshly squeezed lemon juice, salt, and pepper in a small bowl until well combined. Drizzle the vinaigrette over the orzo mixture and gently toss everything together to distribute the dressing evenly. Add a handful of chopped basil and parsley, and mix well to create a harmonious blend of flavors. Allow the salad to rest for 20 minutes, stirring occasionally, allowing the various components to meld together and intensify their flavors.