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!
Combine the olive oil, lemon juice, and garlic in a small bowl and set aside.
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.
Prepare the vegetables and herbs.
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.
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.