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.
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
Nutrition Facts
Cucumber Lemon Orzo Salad
Amount per Serving
Calories
375
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Sodium
1325
mg
58
%
Potassium
528
mg
15
%
Carbohydrates
51
g
17
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
10
g
20
%
Vitamin A
966
IU
19
%
Vitamin C
24
mg
29
%
Calcium
80
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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