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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.
Course Side Dish
Cuisine Americana, Pasta, Side Dish
Keyword Corn, cucumbers, lemon, orzo, pasta, side dish
Prep Time 5 minutes
Cook Time 15 minutes
20 minutes
Total Time 40 minutes
Servings 12 people
Author Feed Your Soul Too

Ingredients

  • 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

Instructions

  • 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!