Cucumber-Orzo Salad

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Preparation time: Prep: 25 min.
Cooking time: Chill: 4 to 24 hr.

Serves: Makes 8 servings.


• 1 cup dried orzo (rosamarina) pasta
• 1 small cucumber, seeded and chopped
• 1/2 cup chopped red sweet pepper
• 1/4 cup finely chopped red onion
• 1/4 cup olive oil
• 1/4 cup white balsamic vinegar
• 1 Tbsp. honey
• 1 tsp. finely shredded lemon peel
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 cup snipped fresh flat-leaf parsley


1. Cook orzo according to package directions; drain. Rinse with cold water; drain again.
2. In a large bowl combine orzo, cucumber, sweet pepper, and red onion. In a small bowl whisk together olive oil, vinegar, honey, lemon peel, salt, and black pepper; add to orzo mixture. Stir gently to combine. Cover and chill for at least 4 hours or up to 24 hours.
3. Just before serving, stir in parsley.

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