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Delicious cucumber salad is loaded with orzo, red pepper, and kalamata olives tossed in a refreshing lemon dill dressing.
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Cucumber Salad with Orzo, Dill, and Lemon

Delicious cucumber salad is loaded with orzo, red pepper, and kalamata olives tossed in a refreshing lemon dill dressing.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 8 side dish servings
Calories 137kcal
Author Christy

Ingredients

  • 2 large English Cucumbers (or 3 -4 regular cucumbers, quartered long-ways and then cut into 1/4 inch pieces)
  • 1 red pepper (seeded and diced)
  • 1 cup uncooked orzo (can use whole wheat or gluten free)
  • 1/4 cup finely chopped red onion
  • 1/2 cup halved kalamata olives

Dressing

  • 2 Tbsp. olive oil
  • 3 Tbsp. lemon juice
  • 1 tsp. minced garlic
  • 1 1/2 Tbsp. minced fresh dill
  • 1/4 tsp. salt
  • 1/8 tsp. fresh cracked black pepper
  • 1 tsp. Dijon mustard
  • 1/2 tsp. honey or agave

Instructions

  • Cook orzo al dente per package instructions. Drain but DO NOT rinse with cold water.
  • Stir cucumbers, red pepper, onion, and kalamata olives into orzo.
  • Add all dressing ingredients into a small container with a lid and shake to mix thoroughly. Pour dressing into bowl with orzo and vegetables and toss to combine.
  • Refrigerate salad for at least 3 - 4 hours, preferably overnight.

Nutrition

Calories: 137kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 203mg | Potassium: 217mg | Fiber: 2g | Sugar: 3g | Vitamin A: 790IU | Vitamin C: 26.2mg | Calcium: 26mg | Iron: 0.7mg