Orzo Cucumber Salad
A perfect combination of crunchy vegetables, spices, citrus extra virgin olive oil and pasta makes for a fresh-tasting side dish or lunch.
¾ cup whole-wheat orzo pasta, cooked and drained (2 cups cooked)
½ medium cucumber, seeded and diced
¼ cup finely chopped mushrooms
¼ cup chopped orange bell pepper
1 medium green onion, sliced
2 tablespoons chopped fresh dill
⅓ cup pure or extra light olive oil
1½ teaspoons grated lemon peel
2 tablespoons lemon juice
¼ teaspoon salt
- In a medium bowl, combine the orzo, cucumber, mushrooms, pepper, green onion, and dill.
- In a small bowl whisk together the olive oil, lemon peel, lemon juice, and salt until combined.
- Pour the dressing over the orzo and vegetables. Toss to mix.
- Cover and refrigerate at least 30 minutes to blend flavors.
For more recipes, visit North American Olive Oil Association.