Cucumber Lemon Orzo Salad
User Reviews
5
Cucumber Lemon Orzo Salad
Description
Cucumber Lemon Orzo Salad blends cooked al dente orzo pasta with a simple dressing of olive oil, freshly squeezed lemon juice, and lemon zest. The salad is topped with diced Persian cucumbers and fresh herbs like dill and parsley, which add vibrant, fresh notes and slight texture contrast.
The salad’s flavor is tangy and herbal, balanced by the smoothness of the orzo and the crisp cucumbers. It can be served immediately warm or chilled after refrigerating to meld the flavors further.
This salad pairs well with grilled meats or fish and can be a fresh side dish or a light lunch. For best taste, adjust seasoning with salt and black pepper. Optionally, add feta cheese for a creamy, salty contrast.
Store leftovers in an airtight container in the fridge up to four days. You can substitute other short pasta varieties, vinegars, or fresh herbs if necessary, maintaining the salad’s bright and herbaceous profile.
Ingredients
- 8 ounces orzo pasta dried
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice freshly squeezed
- 1 teaspoon lemon zest
- 5-6 cucumber diced, Persian
- ¼ cup dill chopped, fresh
- ¼ cup parsley chopped
- salt to taste
- black pepper to taste
- feta cheese for serving (optional)
Instructions
- 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.
Notes
- Store leftovers refrigerated in an airtight container and consume within four days.
- Short pasta varieties can replace orzo if desired without significantly changing the dish.
- Lemon juice can be substituted with red wine or apple cider vinegar to maintain acidity in the dressing.
- Fresh herbs like dill and parsley can be swapped with other herbs to vary flavor according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 29mg | 1% |
| Potassium | 463mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 542IU | 11% |
| Vitamin C | 17mg | 19% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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