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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
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

  1. 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!