Cucumber Orzo Pasta Salad
The perfect quick and easy summer side dish, this Cucumber Orzo Pasta Salad with lemon-herb dressing and feta takes just 20 minutes to make!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4-6 servings 1x
Ingredients
Units
Scale
- 1 cup dry orzo
- 1 large cucumber, seeded and sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup (4 ounces) feta cheese
- 1/4 cup freshly squeezed lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Cook the orzo: Cook the orzo in boiling, salted water according to package directions. Once the orzo is cooked, drain it in a fine-mesh sieve and rinse under cold water for about a minute, or until orzo is completely cool.
- Make the salad: In a large bowl, combine the orzo, cucumber, red onion, and feta.
- Make the dressing and finish the salad: In a small jar, shake together lemon juice, olive oil, parsley, dill, salt and pepper for 30 seconds or until completely emulsified. Pour the dressing over the salad and toss to coat. Serve chilled or at room temperature.
Find it online: https://www.emilyeatsthings.com/cucumber-orzo-pasta-salad/