Light and refreshing, cucumber orzo salad is easy to make in 20 minutes with only 5 ingredients. Fresh lemon and mint are the perfect seasonings for this summery pasta salad. Since it tastes best as soon as it's made, there's no need to chill it before serving.
Enjoy it as a side dish or main meal. It pairs well with sandwiches, barbecue favorites, and more.
And if you're a fan of rice-shaped orzo pasta, you'll also love my Greek-inspired orzo and chickpea salad and spinach and sun-dried tomato orzo salad.
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Ingredients
Cucumbers: Look for smaller, thin skinned Persian cucumbers, if available. English cucumbers are a good substitution. If you can only find regular cucumbers, you may want to peel them and/or scoop out the seeds before dicing.
Lemon: Fresh lemon is best for this recipe since you'll need both the zest and the juice.
Mint: Opt for fresh mint, not dried. (Have extra mint? Use it to make vegan herbed yogurt sauce, Greek black eyed pea salad, or Moroccan carrot salad.)
Orzo pasta: If you're gluten-free, I recommend DeLallo Gluten-Free Orzo which is made with a blend of rice and corn.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Cook the orzo until tender according to the package directions, then rinse under cold water until cool. Place the pasta in a large mixing bowl with the other ingredients.
- Toss everything together until well combined. Enjoy right away for best flavor and texture, or refrigerate for later.
Serving suggestions
Cucumber orzo salad is a versatile side dish. Here are some ideas for what to pair it with:
- Other salads like pesto chickpea salad or lentil and sun-dried tomato salad
- Sandwiches or chickpea veggie burgers
- Tofu dishes like teriyaki grilled tofu kabobs or pesto tofu nuggets
Any way you decide to serve it, this Mediterranean-inspired, lemony orzo pasta salad is sure to be a hit!
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Love and Veggies,
Amy
📋 Recipe
Lemon Cucumber Orzo Salad
Ingredients
- 8 ounces orzo, (gluten-free if needed)
- 2 cups cucumber, diced (Persian or English, if available)
- ¼ cup fresh mint leaves, chopped
- 3 Tablespoons extra virgin olive oil
- 3 Tablespoons lemon juice, (from approximately 1 lemon)
- 1 Tablespoon lemon zest, (from approximately 1 lemon)
- salt, to taste
Instructions
- Cook the orzo according to the package directions. Rinse in a fine mesh strainer under cold water until the pasta is cool, then drain and transfer to a large mixing bowl.8 ounces orzo
- Add the cucumbers, mint, olive oil, lemon juice, lemon zest, and salt, to taste.2 cups cucumber, ¼ cup fresh mint leaves, 3 Tablespoons extra virgin olive oil, 3 Tablespoons lemon juice, 1 Tablespoon lemon zest, salt
- Toss well until well combined. Enjoy immediately or refrigerate in an airtight container until ready to serve.
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Notes
Nutrition
Nutritional information is an estimation only.
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