Description
A light and refreshing orzo salad with cucumber, cherry tomatoes, lemon, and parsley, perfect for warm-weather meals and gatherings.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons extra-virgin olive oil
- Juice of 1 lemon (about 2 tablespoons)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente (usually 7-9 minutes). Drain and rinse under cold water to stop cooking. Let the orzo cool for a few minutes.
- In a large mixing bowl, combine the cooled orzo, diced cucumber, halved cherry tomatoes, finely chopped red onion, and chopped parsley.
- In a small bowl, whisk together the olive oil, lemon juice, a pinch of salt, and a few grinds of black pepper until blended. Taste and adjust seasoning.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Serve immediately or cover and chill in the refrigerator for 30 minutes to let flavors meld. Taste again before serving and adjust salt or lemon if needed.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Refreshing Zesty Cucumber Lemon