Description
Elevate your summer meals with the Best Cucumber Lemon Orzo Salad, a refreshingly light dish that’s perfect for picnics, barbecues, or a quick lunch at home. This salad combines the crispness of fresh cucumbers with the zesty brightness of lemon and fluffy orzo pasta, creating a delightful experience in every bite. Packed with nutritious ingredients like herbs and vegetables, this easy-to-make recipe can be customized to suit your taste, whether you prefer it as a side or a main dish. Enjoy it chilled or at room temperature—either way, it’s sure to impress!
Ingredients
Scale
- 8 ounces dried orzo pasta
- 5–6 Persian cucumbers, diced
- 1/4 cup chopped fresh dill
- 1/4 cup chopped parsley
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Cook the orzo in a large pot of salted boiling water for about 8 minutes until al dente. Drain and rinse under cold water.
- In a mixing bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- In a large bowl, combine the cooked orzo, diced cucumbers, dill, and parsley. Pour the dressing over the salad and toss gently to coat.
- Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg