This refreshing Cucumber Lemon Orzo Salad is perfect for warm days! It has tender orzo, crisp cucumbers, and a zesty lemon dressing that makes every bite bright and tasty.
I love how it’s super easy to whip up. Just cook the orzo, chop some veggies, and mix it all with that yummy dressing. Great as a side or a light meal!
Key Ingredients & Substitutions
Orzo Pasta: This tiny rice-shaped pasta is perfect for salads. If you can’t find orzo, consider using quinoa or a small pasta like ditalini or couscous as a tasty alternative.
Cucumber: Fresh cucumbers add a nice crunch. If you prefer a different texture, you can substitute with diced bell peppers or zucchini. I find that seedless cucumbers work best to avoid excess moisture.
Herbs (Parsley, Dill, Mint): These fresh herbs bring vibrant flavors. If you don’t have all three, use what you have on hand. Basil or cilantro can also work instead, creating a different twist.
Lemon Juice: Fresh lemon juice brightens the dish. Bottled lemon juice can work in a pinch, but fresh is always best for flavor. You can also experiment with lime juice for a different zing.
Olive Oil: Use good quality extra virgin olive oil for the dressing. If you’re looking for a lighter option, avocado oil is a great substitute.
How Do You Ensure the Orzo is Cooked Perfectly?
Cooking orzo may seem simple, but it’s essential to get it just right. The goal is al dente—slightly firm to the bite. Follow these steps:
- Bring a large pot of salted water to a boil. This helps flavor the orzo.
- Add the orzo and stir occasionally to prevent sticking. Check the package for recommended cooking time, usually 7-9 minutes.
- When it’s al dente, drain it in a colander. Rinsing it under cold water is crucial to stop the cooking process and keep it from becoming mushy.
- Let it drain well as excess moisture can dilute your salad flavors.
By following these steps, you’ll have perfectly cooked orzo to build your salad around!
How to Make Cucumber Lemon Orzo Salad
Ingredients You’ll Need:
For the Salad:
- 1 1/2 cups orzo pasta
- 1 medium cucumber, thinly sliced or chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
For the Dressing:
- 1 lemon, juiced (about 3 tablespoons)
- 3 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes (optional for a bit of heat)
How Much Time Will You Need?
This refreshing Cucumber Lemon Orzo Salad takes about 15 minutes to prepare and another 30 minutes to chill in the refrigerator. So, in total, you’re looking at around 45 minutes from start to finish!
Step-by-Step Instructions:
1. Cook the Orzo:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add the orzo pasta. Cook it according to the package instructions, which is usually around 7-9 minutes, until it’s al dente. Stir occasionally to prevent it from sticking.
2. Cool the Orzo:
After cooking, drain the orzo in a colander and rinse it under cold water. This helps stop the cooking process and cools it down. Make sure to let it drain thoroughly so it doesn’t make your salad watery.
3. Combine the Salad Ingredients:
In a large mixing bowl, add the cooled orzo along with the sliced cucumber, chopped parsley, dill, and mint. These fresh ingredients will make your salad bright and flavorful!
4. Whisk Together the Dressing:
In a small bowl, whisk together the lemon juice, olive oil, salt, black pepper, and red pepper flakes (if you like some heat). This zesty dressing will tie everything together.
5. Dress the Salad:
Pour the lemon dressing over the orzo mixture and toss everything well to ensure it’s evenly coated. Taste it and adjust the salt and pepper if needed.
6. Chill Before Serving:
To let the flavors blend beautifully, cover the salad and chill it in the refrigerator for at least 30 minutes. This step really makes a difference in taste!
7. Serve & Enjoy:
Your refreshing Cucumber Lemon Orzo Salad is ready! You can serve it cold or at room temperature. Enjoy it as a delightful side dish or a light meal!
Can I Use a Different Type of Pasta?
Absolutely! If orzo isn’t available, you can substitute it with small pasta shapes like ditalini, couscous, or even quinoa. Just adjust the cooking time according to the pasta package instructions.
Can I Prepare This Salad Ahead of Time?
Yes! This salad can be made up to 24 hours in advance. Just keep it covered in the refrigerator. The flavors improve as they meld, making it even more delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The salad may absorb some moisture, but you can add a splash more olive oil and lemon juice before serving to refresh it.
What Other Vegetables Can I Add?
Feel free to get creative! Cherry tomatoes, bell peppers, or even avocados can be great additions. Just ensure any vegetables you add complement the flavors of the dressing.
