Lemon-Orzo Salad with Cucumber and Mint

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bright, refreshing salad featuring tender orzo pasta tossed with crisp cucumber, fresh mint, and a zesty lemon-olive oil dressing. This mediterranean-inspired salads (vegetarian) ready in about 35 minutes pairs orzo pasta, cucumber, fresh mint into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 380 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (11 ratings) Prep: 25 min Cook: 10 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 cups of salted water to a boil in a medium pot. Add 1 cup orzo pasta and cook for 8-10 minutes until tender but still firm, then drain and rinse under cold water to stop cooking.
  2. Step 2: In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  3. Step 3: Add the cooled orzo, 1 medium thinly sliced cucumber, 1/4 cup finely chopped mint, 1/4 cup finely diced red onion, and 1/2 cup pitted kalamata olives to the dressing. Toss gently to coat all ingredients.
  4. Step 4: Gently fold in 1/2 cup crumbled feta cheese, then chill for at least 30 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Lemon-Orzo Salad with Cucumber and Mint take to make?

Total time is about 35 minutes (25 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Orzo Salad with Cucumber and Mint?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep orzo pasta from drying out.

Can I substitute ingredients in Lemon-Orzo Salad with Cucumber and Mint?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Orzo Salad with Cucumber and Mint for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Orzo Salad with Cucumber and Mint vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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