Cucumber Lemon Orzo Salad

Cucumber Lemon Orzo Salad first came into my life on a day when I was craving something light but also filling so I opened the fridge saw leftover orzo from the night before and a few crisp cucumbers and decided to play around with flavors. A squeeze of lemon a handful of fresh herbs and some tangy feta later and I had a bowl of sunshine that instantly lifted my mood.

Since then this salad has become my favorite dish to bring to picnics or serve as a lunch on busy weekdays because it’s not just colorful and vibrant it’s also so easy to make ahead and customize. Every bite is bright and refreshing with just the right amount of creaminess and zest.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Orzo pasta – Adds body and heartiness to the salad while remaining light.
• Cucumbers – Give a crisp and refreshing crunch that balances the pasta.
• Cherry tomatoes – Add juiciness and sweetness with a pop of color.
• Red onion – Provides a gentle bite and enhances the overall flavor.
• Fresh parsley – Brings a touch of herbal brightness to the dish.
• Feta cheese – Offers creamy and salty richness in every bite.
• Lemon juice – Delivers fresh citrus zing and elevates all the flavors.
• Olive oil – Helps coat the ingredients and blends the lemon into a smooth dressing.
• Salt – Brings out the natural flavors of the salad.
• Black pepper – Adds a hint of spice and contrast.
• Tools You’ll Need
• Medium pot – For boiling the orzo until perfectly tender.
• Colander – To drain the pasta quickly and easily.
• Sharp knife – For chopping the vegetables and herbs cleanly.
• Cutting board – Keeps your ingredients and space organized.
• Mixing bowl – Where everything comes together beautifully.
• Whisk or fork – Useful for making the lemon vinaigrette.
• Measuring cups and spoons – For accuracy with dressing and pasta.

Instructions

Step 1:

I start by bringing a pot of salted water to a boil then I add the orzo and cook it according to package instructions until al dente.

Step 2:

Once cooked I drain the orzo and rinse it with cool water to stop the cooking and keep it from sticking.

Step 3:

While the orzo cools I slice the cucumbers and cherry tomatoes and thinly slice the red onion.

Step 4:

I place the orzo in a large mixing bowl and add the chopped vegetables along with crumbled feta and fresh parsley.

Step 5:

In a small bowl I whisk together lemon juice olive oil salt and black pepper until well combined to make a quick lemon vinaigrette.

Step 6:

I pour the vinaigrette over the salad and gently toss everything until it’s evenly coated and bursting with color.

Tips

If you love stronger citrus flavor I sometimes add a little lemon zest to the dressing. You can also mix in chopped olives or roasted red peppers for more Mediterranean flair. And this salad tastes even better after it sits for 30 minutes in the fridge so don’t hesitate to make it ahead of time.

Ways to Serve

I often serve this salad on its own for a light lunch or alongside grilled chicken salmon or lamb for a heartier meal. It’s also a favorite for potlucks and summer BBQs where everyone seems to go back for seconds.

Frequently Asked Questions

Can I make cucumber lemon orzo salad ahead of time?

Yes! It actually tastes better after a little chill time so you can make it a few hours in advance and store it in the fridge.

Can I use another pasta instead of orzo?

You can! Small pastas like ditalini or couscous work well too just make sure they’re not too large.

What type of feta is best for cucumber lemon orzo salad?

I recommend using block feta and crumbling it yourself for the best creamy texture.

See You in the Kitchen

I really hope you’ll give this cucumber lemon orzo salad a try! It’s bright easy to make and so satisfying whether you’re hosting a dinner or just need something refreshing. I’d love to hear how yours turns out so feel free to share and save this one for your next warm-weather favorite.

Happy Cooking!

Print