Orzo Salad with Cherry Tomatoes & Herbs

By Leslie Blythe Pasta, Salad, Side dish, Vegetarian Assembling, Boiling

May 22, 2015

Since the grilling season is upon us, I think it’s great to have many make-ahead side dishes up your sleeve.
This salad with cherry tomatoes and fresh herbs is a delicious and easy-to-make summer salad. It is made with orzo pasta, cherry tomatoes, fresh herbs, and a simple lemon vinaigrette dressing. The salad is light and refreshing, and it is perfect for a picnic, potluck, or barbecue. Feel free to add some cheese, like feta or fresh mozzarella.

Prep: 15 mins
Cook: 10 mins
Yields: 6 Servings

Ingredients

8 ounces orzo (rice-shaped pasta; about 1 1/4 cups)

2 Tablespoons Sherry wine vinegar  

1 Tablespoon fresh lemon juice  

1/2 cup extra-virgin olive oil  

1 pint red cherry tomatoes, sliced in half

3/4 cup green onions, chopped

 1/2 cup black olives, sliced  

1/4 cup fresh basil, thinly sliced

 1/4 cup fresh mint, chopped  

2 Tablespoons fresh Italian parsley, chopped

Directions

1Cook orzo in a large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer to a medium bowl; cool.

2Whisk vinegar and lemon juice in a small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in the remaining ingredients. Season to taste with salt and pepper.

3Can be made 2 hours ahead. Let stand at room temperature. Stir before serving.

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