Mediterranean Orzo Pasta Salad and Goat Cheese with Roasted Cherry Tomatoes
A Delicate balance of flavors makes this Mediterranean dish a favorite crowd pleaser!
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.