Cucumber Lemon Orzo Salad
This cucumber lemon orzo salad is a bright, herb-filled pasta dish with tender orzo, crisp Persian cucumbers, fresh dill, parsley, and a lively citrus dressing. It may be served warm for a simple comforting side or chilled for a refreshing salad.
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Ingredients
- 8 ounces orzo pasta
- 5 –6 Persian cucumbers cut into even 1/2-inch cubes
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest from about 1 medium lemon
- 1/4 cup extra-virgin olive oil such as Colavita, for a fuller flavor
- 1/4 cup finely chopped fresh parsley
- 1/4 cup chopped fresh dill
- Crumbled feta cheese optional, for a briny, tangy finish
- Salt added to taste
- Black pepper added to taste
Instructions
- Bring a large saucepan of salted water to a rolling boil.
- Add the orzo and cook according to the package directions until al dente, usually about 8–10 minutes.
- Drain the cooked orzo thoroughly, then place it in a large serving bowl.
- Pour the olive oil and fresh lemon juice over the warm orzo, then add the grated lemon zest.
- Toss until the pasta is evenly coated, creating a bright citrus base for the salad.
- Let the seasoned orzo rest while preparing the cucumbers and herbs.
- Add the diced Persian cucumbers to the bowl with the orzo.
- Scatter the chopped dill and parsley over the salad.
- Season with salt and black pepper to taste, tossing gently to distribute the herbs and seasoning throughout.
- Fold in crumbled feta cheese, if using, for a creamy and salty contrast.
- Serve the salad warm right away, or cover and refrigerate for about 1 hour until chilled.
Notes
This salad works well as a light standalone dish or as a fresh side served alongside a main course.