Name: Best Cucumber Lemon Orzo Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 8 ounces dried orzo pasta; 1/4 cup extra virgin olive oil; 1/4 cup freshly squeezed lemon juice; 1 teaspoon grated lemon peel; 5-6 Persian cucumbers, diced; 1/4 cup chopped fresh dill; 1/4 cup chopped parsley; Salt and pepper, to taste; Feta cheese, for serving

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Introduction

This Best Cucumber Lemon Orzo Salad is a bright and refreshing dish perfect for warm days. Combining tender orzo pasta with crisp cucumbers, fresh herbs, and a zesty lemon dressing, it offers a delightful balance of flavors that’s both light and satisfying.

A large white bowl filled with fluffy white rice mixed with small bright green cucumber pieces and finely chopped green herbs, scattered throughout. There are tiny bits of yellow lemon zest lightly spread on top and mixed inside, adding a hint of color. The bowl is placed on a white marbled surface with a small white bowl of white cottage cheese nearby and a whole yellow lemon partially visible at the bottom right. A soft gray cloth is on the left side of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces dried orzo pasta
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1 teaspoon grated lemon peel
5-6 Persian cucumbers, diced
1/4 cup chopped fresh dill
1/4 cup chopped parsley
Salt and pepper, to taste
Feta cheese, optional for serving

Instructions

Step 1: Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente according to the package instructions, usually 8-10 minutes. Drain the orzo and transfer it to a large serving bowl.
Step 2: Drizzle the olive oil, lemon juice, and lemon zest over the warm orzo. Toss well to combine and let the flavors meld while you prepare the other ingredients.
Step 3: Dice the cucumbers and add them to the orzo. Sprinkle in the chopped dill and parsley. Season with salt and pepper to taste. If desired, add crumbled feta cheese for a creamy, tangy touch.
Step 4: Serve the salad warm for a comforting option, or cover and refrigerate for about one hour to enjoy it chilled and refreshing.

Tips & Variations

Use Persian cucumbers or any thin-skinned cucumber to avoid peeling and reduce bitterness.
Add chopped red onion or cherry tomatoes for extra color and flavor.
Substitute fresh mint for parsley to add a different herbal note.
For a vegan version, omit the feta cheese or use a plant-based alternative.

Storage

Store the cucumber lemon orzo salad in an airtight container in the refrigerator for up to 3 days. It tastes best chilled and can be gently stirred before serving. Leftovers can be enjoyed cold or at room temperature.

How to Serve

A large white bowl filled with a salad made of white rice mixed with small bright green cucumber pieces and light green herb bits. The salad also shows small bright yellow lemon zest strips scattered through it. Around the bowl is a grey cloth on the left, a yellow lemon at the bottom right, a wooden surface at the top left, and a smaller white bowl with white soft cheese at the top right, all placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this salad?

Yes, small pasta shapes like couscous or small shells can work, but orzo’s rice-like texture pairs exceptionally well with the fresh ingredients.

Should I add the feta cheese before storing the salad?

It’s best to add feta just before serving to keep its texture and prevent it from becoming soggy in the salad.