Cucumber Lemon Orzo Salad

Lighten up with this refreshing Cucumber Lemon Orzo Salad. Made with fresh herbs, Persian cucumbers, and toasted pine nuts, this salad is then tossed with a lemon garlic dressing. Made in 20 minutes! 

Prep Time
20 mins
Chill Time
30 mins
Total Time
50 mins
5 from 1 vote
Course: Salad
Cuisine: Vegan
Keyword: Lemon Orzo Salad
Servings: 6 people
Calories: 319 kcal
Author: Sarah McMinn
  • 2 cups dry orzo pasta
  • 2 tbsp. olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic, minced
  • 1 1/2 cup cucumbers, chopped
  • 1 cup arugula, loosely packed
  • 1/2 cup packed parsley, minced
  • 2 tbsp. fresh mint, minced
  • 1/2 cup toasted pine nuts
  1. Combine the olive oil, lemon juice, and garlic in a small bowl and set aside.

  2. Bring 4 cups of water to a boil. Cook orzo in the boiling water for 9 minutes, stirring occasionally. Strain the orzo well and transfer it to a large bowl. Toss with olive oil/lemon juice mixture and place in the refrigerator to cool.

  3. Prepare the vegetables and herbs.

  4. Toss the cucumbers, arugula, herbs, and pine nuts with the orzo. Add salt and pepper and return to refrigerator for at least 30 minutes before serving. Serve with fresh lemon wedges and freshly ground pepper.

Recipe Notes

This salad can be made up to a day in advance. Making it early allows the flavors to become bolder. Store the salad in an airtight container in the refrigerator until ready to use. 

Nutrition Facts
Cucumber Lemon Orzo Salad
Amount Per Serving
Calories 319 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Sodium 10mg0%
Potassium 308mg9%
Carbohydrates 42g14%
Fiber 3g13%
Sugar 3g3%
Protein 9g18%
Vitamin A 735IU15%
Vitamin C 14.2mg17%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.