Barefoot Contessa Orzo Salad With Cucumber
This is a chilled pasta salad made from orzo pasta and fresh cucumber, tossed with a lemony olive oil dressing, and enhanced with herbs like dill, parsley, or mint. It often includes feta cheese for a tangy touch and can be served as a side or a light main course. The clean flavors and crunchy texture make it ideal for warm-weather meals.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
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1½ cups orzo pasta
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1 English cucumber, diced (peeled if preferred)
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½ cup crumbled feta cheese (optional)
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3 tablespoons chopped fresh dill (or parsley/mint)
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2 scallions, thinly sliced
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¼ cup extra virgin olive oil
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2 tablespoons freshly squeezed lemon juice
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1 teaspoon lemon zest
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Salt and freshly ground black pepper, to taste
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Optional: cherry tomatoes, olives, or red onion slices
Instructions
Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8–10 minutes. Drain and rinse under cold water to stop cooking.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and black pepper until well combined.
In a large mixing bowl, combine the cooked orzo, diced cucumber, scallions, and fresh dill. Pour the dressing over and toss gently to combine.
Fold in the crumbled feta cheese and mix again. Adjust seasoning as needed. Chill for at least 30 minutes before serving.
Serve chilled or at room temperature. Garnish with extra dill or lemon zest, if desired.