Light Cucumber Lemon Orzo Salad Recipe | Easy Fresh Side Dish
Make cucumber lemon orzo salad with fresh herbs and citrus dressing. A light, refreshing, and easy side dish perfect for summer meals!
Equipment
- Medium saucepan
- Mixing bowls
- Whisk
- Cutting board & knife
- Colander
- Airtight container
Ingredients
- 1½ cups orzo pasta
- 1 large cucumber, diced
- 1–2 tbsp fresh parsley or dill, chopped
- Zest and juice of 1 lemon
- 3 tbsp olive oil
- 1 garlic clove, minced
- Salt and pepper, to taste
- Optional add-ins: feta cheese, cherry tomatoes, chickpeas, grilled chicken
Instructions
- Cook Orzo: Boil salted water, add orzo, and cook until al dente (8–10 minutes). Drain and rinse under cold water. Reserve ¼ cup pasta water.
- Prepare Cucumber: Dice cucumber into bite-sized pieces.
- Make Dressing: Whisk together lemon juice, zest, olive oil, garlic, salt, and pepper. Adjust with pasta water if needed.
- Combine: Toss cooled orzo with cucumber and dressing in a large bowl.
- Add Herbs: Stir in parsley or dill for freshness.
- Chill: Cover and refrigerate for at least 30 minutes to let flavors meld.
- Serve: Garnish with extra zest or herbs. Enjoy chilled or at room temperature.
Notes
- Do not overcook orzo—keep it al dente for the best texture.
- Fresh lemon juice is essential; bottled juice dulls the flavor.
- Chill before serving for maximum flavor infusion.
- Customize with feta, olives, chickpeas, or grilled chicken for variety.
- Store in the fridge for up to 3 days; refresh with extra lemon juice before serving.