Coming up with fresh, light lunch ideas during the warm summer months can feel like a real challenge. Between work deadlines, errands, and trying to enjoy the sunny weather, who wants to spend hours in a hot kitchen preparing complicated meals?
That’s why this cucumber lemon orzo salad has become my go-to summer dish: it’s cool and refreshing, takes just minutes to throw together, and works perfectly as a make-ahead lunch that you can pack for work or enjoy at home on your patio.
Why You’ll Love This Orzo Salad
- Make-ahead friendly – You can prepare this salad hours in advance – it actually tastes even better after the flavors have time to mingle in the fridge.
- Light and refreshing – The combination of crisp cucumbers, bright lemon, and fresh herbs makes this the perfect side dish for warm days or when you want something that won’t weigh you down.
- Simple ingredients – With just a handful of basic ingredients you can likely find at any grocery store, this salad comes together without any fancy or hard-to-find items.
- Versatile serving options – Enjoy it cold as a side dish, pack it for lunch, or add some grilled chicken to make it a complete meal – this salad works in so many ways.
What Kind of Cucumbers Should I Use?
Persian cucumbers are the perfect choice for this salad, but you’ve got options if you can’t find them at your store. These small, thin-skinned cucumbers are naturally sweet and crunchy, with very few seeds – which means no watery salad! If Persian cucumbers aren’t available, you can substitute with English (hothouse) cucumbers, which have similar characteristics. Regular garden cucumbers will work too, but you’ll want to peel them and scoop out the seeds first to prevent excess moisture from making your salad soggy. Just remember that 2-3 Persian cucumbers equal about one regular cucumber, so adjust your quantities accordingly.
Options for Substitutions
This fresh salad is pretty adaptable – here are some easy swaps you can try:
- Orzo pasta: If orzo isn’t in your pantry, try other small pasta shapes like small shells, ditalini, or even pearl couscous. Just cook according to the package instructions for each type.
- Persian cucumbers: Can’t find Persian cucumbers? Use 1-2 English cucumbers instead. Regular cucumbers work too, but you might want to remove the seeds to prevent the salad from getting too watery.
- Fresh dill: If fresh dill isn’t available, you can use dried dill (about 1-2 tablespoons), or swap it with fresh mint for a different but equally good flavor.
- Lemon juice: While fresh lemon juice gives the best taste, you can use bottled lemon juice in a pinch. White wine vinegar also works – start with 3 tablespoons and adjust to taste.
- Feta cheese: Not a feta fan? Try crumbled goat cheese, or small cubes of fresh mozzarella. For a dairy-free version, just skip the cheese altogether.
Watch Out for These Mistakes While Cooking
The biggest mistake when making orzo salad is overcooking the pasta – aim for al dente and remember to rinse it under cold water immediately after cooking to stop the cooking process and prevent it from becoming mushy. Another common error is not drying your cucumbers thoroughly after washing, which can lead to a watery salad – pat them dry with paper towels before dicing to keep your salad crisp and fresh. To get the most flavor from your lemon, avoid the temptation to use bottled juice, and make sure to zest your lemon before juicing it (it’s nearly impossible to zest a squeezed lemon!). For the best results, let the salad chill for at least 30 minutes before serving to allow the flavors to meld together, but add the fresh herbs just before serving to maintain their bright color and prevent wilting.
What to Serve With Cucumber Lemon Orzo Salad?
This light and refreshing orzo salad makes a perfect side dish for grilled meats or fish – I especially love serving it alongside Greek-style chicken skewers or grilled salmon. The lemony pasta salad also pairs really well with Mediterranean favorites like hummus, warm pita bread, and grilled vegetables. For a complete summer meal, try serving it next to some juicy lamb chops or grilled shrimp, and don’t forget to add some extra feta cheese on top! If you’re bringing this to a BBQ or picnic, it tastes great alongside classic cookout foods like burgers and hot dogs too.
Storage Instructions
Keep Fresh: This cucumber lemon orzo salad stays good in an airtight container in the fridge for up to 3 days. The flavors actually get better after a day as everything mingles together! Just give it a quick stir before serving since the dressing tends to settle at the bottom.
Make Ahead: Want to prep this salad in advance? Cook the orzo and mix the dressing ahead of time, storing them separately in the fridge. When you’re ready to serve, just dice the cucumbers, chop the herbs, and toss everything together. This keeps the cucumbers crisp and the herbs fresh and green.
Serve: Take the salad out of the fridge about 15 minutes before serving to let the olive oil come to room temperature – this helps the flavors shine. If you’re adding feta cheese, sprinkle it on just before serving to keep it looking fresh and pretty.
| Preparation Time | 10-15 minutes |
| Cooking Time | 8-10 minutes |
| Total Time | 18-75 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1000
- Protein: 15-20 g
- Fat: 60-70 g
- Carbohydrates: 80-85 g
Ingredients
- pepper, to taste
- salt, to taste
- 1 tsp lemon peel (grated from about 1 medium lemon)
- feta cheese (crumbled, optional for a salty tang)
- 1/4 cup olive oil (I use Colavita extra virgin for good flavor)
- 1/4 cup lemon juice (freshly squeezed for best taste)
- 5-6 Persian cucumbers (diced into 1/2-inch pieces for uniform texture)
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 8 oz orzo pasta
Step 1: Cook the Orzo
Begin by bringing a large saucepan of salted water to a boil.
Add the orzo and cook until al dente according to the package instructions, which typically takes about 8-10 minutes.
Once cooked, drain the orzo and transfer it to a large serving bowl.
Step 2: Season the Orzo
Drizzle olive oil, lemon juice, and lemon zest over the cooked orzo pasta.
Toss everything together to combine the flavors well.
This will create a citrusy base for your salad.
Set the orzo aside while you prepare the cucumbers and herbs.
Step 3: Add Fresh Ingredients
Dice cucumbers and add them on top of the orzo salad.
Sprinkle with chopped dill and chopped parsley.
Taste the salad for seasoning and adjust with salt and pepper as needed.
For additional flavor, you may also add feta cheese if desired, offering a creamy and tangy contrast to the fresh ingredients.
Step 4: Finish and Serve
Enjoy the orzo salad warm immediately for a comforting dish or cover it and refrigerate until cool, about 1 hour, for a refreshing and chilled salad.
Perfect as a standalone dish or a side to complement any meal.
