Orzo is probably my favorite pasta. What is your favorite pasta?Jump to Recipe
I generally eat orzo warmed. But this Cucumber Orzo Salad is served cold. Naturally, we think of this salad more in the summer. It is good any time of year and the ingredients are available year round. Some examples I have made in the past include:
Orzo is a mix between PASTA AND RICE. It is definitely not gluten free but I have now found gluten free orzo made by JOVIAL. GAMECHANGER. I find orzo creamy. When cooked correctly, it is like risotto in half the time. If you have not tried it, give it a try and let me know what you think.
A recipe like this can be filled with any vegetables you like. I used cucumbers, corn, red peppers and scallions. The veggies provided flavor, color and texture. Those three factors are the keys to any good recipe.
The cast of characters.
The orzo salad before mixing.
The Cucumber Orzo Salad plated.
Cucumber Orzo Salad
My cucumber orzo salad has flavor, texture and color. Orzo makes any recipe so creamy, much like a risotto but easier and quicker to cook.
- 16 Ounces Orzo
- 1/2 Whole Seedless cucumber diced
- 1 Ear Corn peeled from the cob
- 1/2 Whole Red pepper rough dice
- 3 Whole Scallions diced
- 1 Ounce Fresh mint
- 1/4 Cup Fresh parsley chopped
- 2 Tbsp Olive oil
- 2 Tbsp Lemon juice
- 1 Cup Fat free plain yogurt
- 2 Tsp Salt
- 2 Tsp Fresh ground black pepper
- 2 Tsp Ground garlic
Cook the orzo according to the box instructions. When done, run under cold water to stop the cooking process. At the same time, microwave the corn for 3 minutes. Let cool and remove from the cob.
Combine the oil, lemon juice, yogurt and spice and mix well. Set aside.
Put the rest of the ingredients into a mixing bowl. Mix in the dressing. Adjust for spice.
Serve and enjoy!