Lemon Cucumber Orzo Salad

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. (Serves 4 as a side or 2 as a meal.)

Prep Time5

Cook Time15

Total Time20

Course: Main Course, Salad, Side Dish

Cuisine: American, Fusion, Mediterranean

Special diet: gluten-free option, nut-free, soy-free, vegan

Servings:

Calories: 316kcal

Author: Amy Katz

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

US Customary - Metric

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.

Notes

Don't forget to zest the lemon before squeezing out the juice!

Lemon Cucumber Orzo Salad is best enjoyed the day it's made. Leftovers will last in an airtight container in the refrigerator for up to 3 days. Do not freeze.

Nutrition