Mediterranean Pasta Salad
1/2 (16 Ounce) Package Uncooked Orzo Pasta
1 Pint Cherry Tomatoes, Halved
1 Green Pepper Diced
1/2 Cup Diced Red Onion
1 Cup Chopped Cucumber
1 Cup Pitted Mediterranean Olives, Cut In Half
1 Cup Finely Diced Asiago Cheese
1 Cup Finely Chopped Jack Cheese
2 Teaspoons Minced Fresh Garlic
1 Cup Extra-Virgin Olive Oil
1/2 Cup White Rice Vinegar
1/2 Lemon, Juiced
1/2 Cup Mayonnaise
1 Teaspoon Sea Salt
1/2 Teaspoon Ground Black Pepper
1/4 Cup Chopped Fresh Basil
3 Tablespoons Chopped Fresh Flat Leaf Parsley or Cilantro
Step 1 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.
Step 2 Combine orzo, cherry tomatoes, red onion, cucumber, olives, green pepper and cheeses in a large bowl.
Step 3′ Whisk garlic, olive oil, mayonnaise, rice vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the 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. Serve with Garlic Crostini, and beverage.