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Orzo-Cucumber Salad

Orzo-Cucumber Salad
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Serves 8| Hands-On Time: | Total Time:



  1. Cook the orzo according to the package directions. Drain; run under cold water to cool and shake well to remove excess water.
  2. In a medium bowl, toss the orzo with the cucumber, Feta, scallions, parsley, lemon juice, oil, 1 teaspoon salt, and ½ teaspoon pepper. Serve cold or at room temperature.
By October, 2011

Nutritional Information

  • Per Serving
  • Calories 275
  • Fat 10g
  • Sat Fat 4g
  • Cholesterol 17mg
  • Sodium 454mg
  • Protein 9g
  • Carbohydrate 38g
  • Sugar 3g
  • Fiber 2g
  • Iron 2mg
  • Calcium 112mg
What does this mean? See Nutrition 101 .

Quick Tip

Stainless Steel Refrigerator
The salad will keep in the refrigerator, tightly covered, for up to 4 days.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.