Cucumber Lemon Orzo Salad
Tangy orzo salad with cucumber, herbs and corn drizzled with a wonderful yogurt dressing.
INGREDIENTS
- 8 ounces orzo pasta
- 1 cup thinly chopped cucumber
- ½ cup chopped green onion
- ¼ cup chopped parsley
- ½ cup corn
- 1 teaspoon salt
- ¼ cup lemon juice
- 3 tablespoons olive oil
For the Dressing:
- ¼ cup Greek yogurt
- 2 tablespoons water
- 2 cloves garlic mashed
- A pinch of salt
- 3 tablespoons minced fresh mint
INSTRUCTIONS
- Cook the orzo according to package directions. Drain and rinse with cold water. Let it completely cool.
- In a arge bowl, combine the orzo with the rest of the ingredients.
- In a small bowl, whisk together Greek yogurt, water, garlic, salt and minced fresh mint. Drizzle over the salad and serve immediately.
NOTES
If you are planning to make it ahead, don’t top it with the dressing. It’s better to prepare it right before serving the salad.
NUTRITION
Calories: 336kcalCarbohydrates: 49gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 1mgSodium: 593mgPotassium: 229mgFiber: 2gSugar: 3gVitamin A: 368IUVitamin C: 12mgCalcium: 36mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
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