Cucumber-Tomato Orzo Salad

Mediterranean Cucumber Tomato Orzo Pasta Salad

Cucumber-Tomato Orzo Salad

This Tomato Cucumber Orzo Pasta Salad boasts refreshing Mediterranean flavors. Fresh basil and mint paired with a homemade honey-lemon vinaigrette dressing make this a perfect summer side dish.

Course Lunch, Sides

Cuisine American, Mediterranean

Recipe Type Bridal Shower, Camping, Garden Harvest, Healthy Choices, Lemon, Meal Prep, Party, Pasta, Pasta Salad, Served Cold, Summer, Vegetarian

Skill Level Easy

Prep Time 15

Cook Time 7

Total Time 22

Servings Servings

Calories 399kcal

Author Angela G.

Equipment

Ingredients

8 cups water
3 teaspoon chicken or vegetable bullion
16 oz orzo pasta
2 pints grape tomatoes quartered
⅓ cup red onion thinly sliced and chopped
¼ cup fresh basil leaves chopped
¼ cup fresh mint leaves chopped
2 cucumbers peeled, quartered and sliced

DRESSING

1 cup red wine vinegar
1 cup grape seed oil
2 tablespoon fresh-squeezed lemon juice
2 teaspoon honey
salt and pepper to taste

Instructions

Cook orzo. In a large non-stick pot, bring water and chicken or vegetable bullion to a boil. Add orzo and reduce to a low boil and partially cover, allowing some steam to escape. Cook, stirring frequently for 7 minutes or as package indicates for al dente. Drain. Move orzo to a large bowl and set aside to cool.
Make dressing. Prepare the dressing by placing all of the ingredients in a mason jar, tighten the lid, then shake.
Combine vegetables, dressing and orzo. When orzo has cooled, add tomatoes, onion, basil, mint, cucumbers and ¾ of the dressing. Toss. Chill for at least 3 hours, preferably overnight.
Add remaining dressing. Add remaining dressing and toss right before serving.

Video

Notes

If you don't have chicken or vegetable bullion, you can cook your orzo in plain water. The bullion just adds a boost of flavor.

Nutrition