Mediterranean Orzo Salad
This orzo salad with cherry tomatoes, cucumber, red onion, and olives is dressed with a Greek-style lemon vinaigrette for a delicious summer salad loaded with fresh flavors of the Mediterranean. 
uncooked orzo pasta
½
(16 ounce) package
cherry tomatoes, halved
½
pint
diced red onion
½
cup
diced cucumber
1
cup
pitted Mediterranean olives, cut in half
1
cup
finely diced Asiago cheese
1
cup
minced fresh garlic
1 ½
teaspoons
extra-virgin olive oil
½
cup
red wine vinegar
½
cup
lemon, juiced
½
salt
1
teaspoon
ground black pepper
½
teaspoon
chopped fresh basil
¼
cup
chopped fresh parsley
2
tablespoons
 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.
