Barefoot Contessa Orzo Salad with Cucumber
The Barefoot Contessa Orzo Salad with Cucumber is a refreshing and vibrant dish. The orzo pasta is tossed with crisp cucumbers, fresh herbs, and a tangy lemon vinaigrette, creating a delightful combination of flavors. It's the perfect summer salad that's both light and satisfying.
Servings: 4
Calories: 350kcal
Equipment
- Large pot for boiling water
- Strainer or colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting Board
- Measuring cups, and spoons
- Serving platter or bowl
Ingredients
- 1 cup orzo pasta
- 1 English cucumber, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh mint leaves
- 1/4 cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
- Cook the orzo: In a large pot add water and salt to boil. Add the orzo pasta and cook according to the package instructions until al dente. Drain the cooked orzo in a strainer or colander and rinse it with cold water to stop the cooking process. Set aside.
- Prepare the dressing: In a mixing bowl, whisk together the extra-virgin olive oil, lemon juice, lemon zest, salt, and pepper until well combined.
- Combine the ingredients: In a large serving bowl, combine the cooked and cooled orzo, diced cucumber, crumbled feta cheese, chopped dill, and chopped mint leaves. Now over the ingredient pout dressing and slowly mix everything to combine well.
- Chill and let the flavors meld: To allow the flavors to meld together you should use plastic wrap to cover the salad and refrigerate for up to 30 minutes.
- Serve and enjoy: Once chilled, give the salad a final toss to redistribute the dressing. Transfer it to a serving platter or bowl, and garnish with a sprinkle of additional herbs, if desired. Serve this delightful Barefoot Contessa Orzo Salad with Cucumber and enjoy its refreshing flavors.