Experience a refreshing medley of textures and flavors in this brilliant orzo pasta salad. Crisp cucumber, juicy cherry tomatoes, savory Kalamata olives, and tender artichoke hearts mingle with a zesty lemon vinaigrette. Fresh basil complements the vibrant ingredients, making this dish a perfect choice for brightening up any summer meal.

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I recently made my Lemon Orzo Pasta Salad With Cucumbers and it quickly became one of my favorite crowd pleasers. I started with 12 oz of orzo pasta, doubled checked it until perfectly al dente then tossed it with a diced large cucumber, halved cherry tomatoes and sliced pitted kalamata olives.

I then added 1 cup of marinated artichoke hearts which gave the dish a savory depth. The lemon vinaigrette, made using the juice and zest of 2 lemons along with 1/3 cup extra virgin olive oil and 2 minced garlic cloves, really elevated the taste.

I also mixed in 1/4 cup chopped fresh basil along with salt and pepper to balance the flavors. This pasta salad provides a nice dose of vitamins and healthy fats while being a light yet filling appetizer for big crowds and a great option if you’re looking for a healthy spring salad option.

Enjoy its fresh and tangy taste every time!

Why I Like this Recipe

I really like this recipe because it has a bright, zingy flavor that wakes up my taste buds. The lemon juice and zest mixed with olive oil and garlic give it a sort of fresh kick that I just can’t get enough of.

I also love how quick and easy it is to make. I mean, boiling some orzo, chopping up a bunch of veggies, and tossing it all together with the dressing is pretty much a breeze, which is great when Im in a rush but still want something tasty.

Another thing is the mix of textures and flavors. The crunchy cucumber, juicy tomatoes, and tangy olives all balance with the soft pasta really well, making every bite interesting and satisfying.

Lastly, I really dig how refreshing it is on a hot day. This salad is light enough without sacrificing flavor, so it’s perfect for when I want something healthy yet delicious.

Ingredients

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Orzo Pasta: Provides carb energy and a tender, chewy texture that everyone loves.
Cucumber: It’s hydrating, mild tasting, and packed with fiber for a crunchy bite.
Cherry Tomatoes: Bursting vitamin C and a naturally sweet, fresh pop against tangy dressin.
Kalamata Olives: Full of healthy fats with a briny punch, addin deep, savory flavor.
Lemon Juice and Zest: Bright, tart notes that lift the salad while adding vitamin C.
Extra Virgin Olive Oil: Adds rich, fruity undertones and healthy fats for smooth texture.
Marinated Artichoke Hearts: Tangy, fiber-rich and nutrient dense for extra textural contrast.
Garlic: Brings aromatic zest, boosting flavor and giving a subtle spicy kick.
Fresh Basil: Provides herbal freshness that balances the rich dressing and savory ingredients.

Ingredient Quantities

12 oz orzo pasta

1 large cucumber, diced

1 pint cherry tomatoes, halved

1 cup pitted kalamata olives, sliced

1 cup marinated artichoke hearts, drained and chopped

Juice and zest of 2 lemons

1/3 cup extra virgin olive oil

2 garlic cloves, minced

1/4 cup chopped fresh basil (or parsley)

Salt and pepper, to taste

How to Make this

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1. Bring a large pot of salted water to a boil and add the 12 oz of orzo pasta; cook it about 8-10 minutes until al dente, then drain it and let it cool.

2. While the pasta is cooking, dice up the large cucumber, halve the pint of cherry tomatoes, slice the cup of kalamata olives, and chop the cup of marinated artichoke hearts.

3. In a separate bowl, combine the juice and zest of 2 lemons with 1/3 cup extra virgin olive oil and 2 minced garlic cloves; add a pinch of salt and pepper.

4. Once the pasta has cooled a bit, toss it in a big mixing bowl with the prepped veggies.

5. Drizzle the lemon vinaigrette over the pasta and veggies, then mix everything together so that the flavors can meld.

6. Stir in the 1/4 cup chopped fresh basil (or parsley) to give it a fresh, herby taste.

7. Taste the salad and add more salt and pepper if needed.

8. Cover the bowl with plastic wrap and chill the salad in the fridge for at least 30 minutes to let the flavors blend.

9. Give it a final stir before serving to ensure the dressing is well distributed.

10. Enjoy your refreshing Lemon Orzo Pasta Salad as a perfect side dish or light meal, especially during those warm days when fresh and zesty dishes really hit the spot!

Equipment Needed

1. Large pot for boiling the orzo pasta
2. Colander for draining the pasta
3. Cutting board for dicing and chopping the veggies
4. Sharp knife for slicing, dicing, and mincing
5. Citrus zester or grater to get the lemon zest
6. Two mixing bowls (one for the lemon vinaigrette and one big bowl for tossing the pasta and veggies)
7. Measuring cup for the olive oil
8. Measuring spoons for salt and pepper
9. Spoon or spatula for mixing the salad
10. Refrigerator for chilling the salad

FAQ

Q: Can i make the salad ahead of time?

A: Yes you can, but the cucumber might get a bit watery so its best to add it later if you need to store it for a while.

Q: What type of olive oil should i use?

A: I sugjest using extra virgin olive oil because it adds a rich flavour and makes the dressing taste so much better.

Q: Can i swap the kalamata olives with another variety?

A: Sure thing, you can use green olives instead, but it might change the overall briny taste of the salad a little.

Q: What if i dont have marinated artichoke hearts?

A: No problem, you can use canned artichoke hearts instead, just be sure to drain and chop them well so they blend in nicely.

Q: Can i add some protein to make it a full meal?

A: Absolutely, adding grilled chicken or shrimp is a great idea to turn it from a side salad into a hearty meal.

Lemon Orzo Pasta Salad With Cucumbers Recipe Substitutions and Variations

If you dont have a large cucumber, you can try using diced zucchini or even an English cucumber instead.
If you cant find cherry tomatoes, grape tomatoes work well and add a similar burst of sweetness.
If kalamata olives aren’t available, you can substitute with green olives with pimento or even black ripe olives for a different flavor.
If you dont have marinated artichoke hearts, try using roasted red peppers or chopped sun-dried tomatoes as a tasty alternative.
If you are out of lemons, you can mix in a bit of lime juice and a pinch of lemon extract or more lime zest to keep that citrus zing.

Pro Tips

1. Try rinsing the cooked orzo in cold water after draining it so it doesn’t keep on cooking and get mushy later on
2. Let your garlic sit with the lemon juice and olive oil for a few minutes before mixing in the veggies to really boost the flavor
3. When you mix in your veggies and dressing, taste it first and add more salt and pepper if it seems bland, its always better to adjust later
4. Chill the whole salad for at least an hour if you can so all the flavors have time to meld together, it makes a big difference in the final taste