Mediterranean Orzo Salad

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.

Whisk garlic olive oil red wine 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.