Using the freshest, best ingredients hand picked that you can find is the first step in creating a wonderful dish. The beauty is in the details and with this wonderful, delicate, flavorful Mediterranean Orzo Pasta and Goat Cheese with roasted tomatoes will keep everyone of your guests asking for more and “how did you make it” will be on their mind.
Ingredients:
- orzo Pasta
- cucumbers
- goat Cheese
- dried Black Olives
- cherry tomatoes
- fresh lemon
- salt and pepper
- garlic powder
- red onion
- pecorino romano cheese
- olive oil
- red wine vinegar
- dried onion powder
Once in a while just for fun you can experiment with different shapes and textures of pasta for this summer fresh Mediterranean Pasta Salad. Trying new things while still respecting its origins is what makes cooking in the kitchen joyful.
A reminder when boiling your pasta it is important to not over cook it. Keeping a close eye on your pasta and stirring often is key to being sure the final outcome is superb. Once the pasta is al dente you will want to remove from the flame and drain over the sink into a colander. Then rinse with tepid water on low for a minute or two. Be sure to shake all the excess water out very well, then transfer to a serving bowl.
I hope you will find this dish as versatile as I do. I have had this on repeat for a long time. It is one of those dishes that is great all summer long. You can meal prep it and have it in the refrigerator when you get back from a long day of fun. It can be transported so easily to a back yard bbq and made the night before. I find most people love it so it satisfies a crowd. Add less or more vegetables as you wish, I like to chop a little more than less, making it extra healthy and very Mediterranean.
Mediterranean Orzo Pasta Salad and Goat Cheese with Roasted Cherry Tomatoes
Equipment
- Cutting Board, Chopping knife, Serving bowl, Pot to boil Orzo Pasta
Ingredients
- 1 lb Orzo Pasta
- 4 oz Goat Cheese
- 20 Cherry Tomatoes
- 1 red onion
- 5 small Italian or Persian style cucumbers
- 1/2 cup Grated Pecorino Romano Cheese
- 1/2 tsp salt to taste
- 1/2 tsp black pepper
- 5 basil leaves chopped fine
- 20 dry black olives pitted cut in halves
- 1 cup 1 cup total: Equal parts of Olive oil, Red Vinegar, Balsamic homemade dressing (see post on how to make Mine!)
- 1/2 tsp garlic powder
- 1/2 tsp dried onion powder
- 1/2 juice from half a lemon
Instructions
- In a pan let water come to a boil and put the orzo pasta in stir and add 1 tsp salt. Stir occasionally When cooked drain well and set aside! Add a tsp of olive oil and toss it so the pasta does not stick together.
- Chop the red onion , tomatoes and cucumbers
- In a large serving bowl begin to combine all your ingredients together
- Add your homemade dressing and toss Well
- Cover with Plastic and place in refrigerator until ready to serve. Can be made the night before as well.
Notes
- Swap out the cherry tomatoes for grape tomatoes if that’s all you can find
- Add extra vegis to your desired taste a little vegetables is always welcome for a mediterranean diet.
- Please Be careful to only cook the orzo until it is al dente. It can get mushy if you cook it any longer.
- Gently Run Orzo under cool water after cooking to stop it from sticking and cooking more.
- I often add a protein of grilled Tuna steak broken up chunky, or sauted shrimp or Chicken to add an extra kick. As a vegetarian option is great with out it and often used as a Salad Side Dish, with a protein added is a complete main meal. Many options with the fabulous crowd pleasing dish.
