Name: Best Cucumber Lemon Orzo Salad
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Mediterranean
Ingredients: 8 ounces dried orzo pasta; 5-6 Persian cucumbers, diced; 1/4 cup chopped fresh dill; 1/4 cup chopped parsley; 1/4 cup extra virgin olive oil; 1/4 cup freshly squeezed lemon juice; Salt and pepper to taste

Ingredients

Scale

8 ounces dried orzo pasta
5–6 Persian cucumbers, diced
1/4 cup chopped fresh dill
1/4 cup chopped parsley
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
Salt and pepper to taste

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Instructions

Cook the orzo in a large pot of salted boiling water for about 8 minutes until al dente. Drain and rinse under cold water.
In a mixing bowl, whisk together olive oil, lemon juice, grated lemon peel, salt, and pepper.
In a large bowl, combine cooked orzo, diced cucumbers, dill, and parsley. Pour the dressing over the mixture and toss gently until combined.
Serve chilled or at room temperature.

Author: Sarah DuRoss
Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Salad
Method: Mixing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 2g
Sodium: 210mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 6g
Cholesterol: 0mg