Cucumber Lemon Orzo Salad

This cucumber lemon orzo salad is chock full of fresh summer veggies and coated with a tangy lemon dressing. It's perfect for picnics and barbecues, as a healthy side or a light lunch. You can have it ready in 20 minutes, and keep it in the fridge for up to four days.

Course Lunch, Side Dish

Cuisine Mediterranean

Prep Time 10

Cook Time 10

Total Time 20

Servings

Ingredients

¾ cup orzo pasta, uncooked
1 medium English cucumber, diced
1 cup cherry tomatoes, halved
⅔ cup pitted green olives, halved
½ cup fresh basil, coarsely chopped
1 tablespoon olive oil
4 tablespoons fresh squeezed lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon Dijon mustard
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon pepper

Instructions

Cook the orzo according to package directions. Drain and rinse with cold water. Let it cool completely.
Meanwhile, in a large bowl, combine the orzo with cucumber, cherry tomatoes, olives and basil.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt and pepper.
Drizzle over the salad and serve immediately.

Nutrition