Cucumber Lemon Orzo Salad
Fresh, vibrant and so easy to make, this cucumber lemon orzo salad is a perfect summer side dish. Full of flavor and it can be made ahead of time in minutes
Servings 6 servings
- 8 ounces dried orzo pasta
- ¼ cup extra virgin olive oil
- ¼ cup fresh squeezed lemon juice
- 1 teaspoon grated lemon zest
- 5-6 Persian cucumbers diced
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh parsley
- Kosher salt and freshly cracked black pepper to taste
- Feta cheese for serving (optional)
Bring a large saucepan of salted water to a boil. Add orzo and cook until al dente according to package instructions, about 8-10 minutes. Drain and transfer to a large serving bowl.
Drizzle the olive oil, lemon juice and lemon zest over the cooked orzo pasta and toss to combine. Set aside while preparing the cucumbers and herbs.
Add the diced cucumbers on top of the orzo salad along with the chopped dill and chopped parsley. Taste for seasoning and adjust with salt and pepper, as needed. Add feta cheese, if desired.
Enjoy warm immediately or cover and refrigerate until cool, about 1 hour.
Storage: Store any leftovers in an airtight container. They will last about 4 days in the fridge.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
- Use any short cut pasta instead of orzo.
- Use any red win vinegar or apple cider vinegar instead of lemon juice; the acidity is important for flavoring the salad.
- Use any other fresh herbs instead of dill and parsley.
Calories: 258kcal | Carbohydrates: 35g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 29mg | Potassium: 463mg | Fiber: 3g | Sugar: 5g | Vitamin A: 542IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 1mg