Name: Orzo Salad with Radishes and Cucumber
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4
Cuisine: Italian
Ingredients: 3/4 pound Orzo Pasta or Gluten-Free Orzo Pasta; 3 Tbsp. extra-virgin olive oil; 2 to 3 Tbsp. Champagne vinegar; 1 medium cucumber - hollowed, seeds discarded, thinly sliced and chopped; 4 fresh radishes, thinly sliced; 1/2 pint cherry tomatoes - slice into quarters; 1/4 tsp. fresh thyme; 1 Tbsp. red onion - minced; fresh cracked pepper to taste

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Orzo Salad with Radishes and Cucumber is a refreshing salad tossed with cherry tomatoes, fresh thyme, and a light champagne vinaigrette. Incredibly light, simple to make, and delicious!

Orzo Salad with chopped radishes, cherry tomatoes, and cucumbers tossed with a Champagne Vinaigrette.

Orzo Salad with Radishes and Cucumbers Recipe

We love this recipe and making healthy salads! Our orzo salad with radishes and cucumber is a bowl of delicious flavors. It is very light, and so easy to make – this salad is a winner.

We know that “radishes” might not sound appealing, but you have to trust us on this one. Radishes offer a crunchy, crisp texture and a peppery-zesty flavor. Plus, this salad is tossed with a champagne vinegar that’s very light and refreshing, you’ll love it! Today we are sharing one of our favorite orzo salads with radishes and cucumbers recipe and we can’t wait for you to make it at home.

We first tried this orzo salad at one of our favorite restaurants in New York City, and decided to ask the chef, Paola how she made it. She gave us the ingredients for her delicious dressing, and decided to try it at home.

As the warmer weather approaches us, we are always looking for new salads to enjoy. So we decided to share our version of this orzo salad with some veggies for everyone to enjoy.

If you love pasta salads every so often, be sure to try our Best Orzo Salad with Spinach, Easy Pasta Salad with Bocconcini, and Tortellini and Broccoli Salad, next! All of these salads are great for the coming season.

A large white salad bowl filled with orzo pasta, sliced radishes, cucumbers and tomatoes.

Tips and Notes for Success!

It’s important to cook the orzo very al-dente. Orzo needs to be “undercooked” for about 1 to 2 minutes.
Remember, if you overcook it, you could end up with mushy orzo, and that will ruin the texture of the salad and also alter its flavor.
If you can’t Champagne vinegar, use the one you prefer. Try to use apple cider vinegar instead. Both kinds of vinegar are very light and will work very nicely.
And for our gluten-free friends, make this salad using gluten-free orzo!
Make it ahead? Yes! But toss the salad again before serving. Then taste and adjust the dressing. Pasta salads tend to absorb some of the dressing as it sits.
Store leftovers in a sealed container and keep it chilled in the fridge. It will stay fresh for up to 3 days.

Ingredients Needed For Orzo Salad:

For our orzo salad with radishes and cucumber recipe, you will need the following ingredients:

3/4 pound Orzo Pasta or Gluten-Free Orzo Pasta
3 Tbsp. extra-virgin olive oil
2 to 3 Tbsp. Champagne Vinegar
1 medium cucumber – hollowed, seeds discarded, thinly sliced and chopped
4 fresh radishes, thinly sliced
1/2 pint cherry tomatoes – slice into quarters
1/4 tsp. fresh thyme
1 Tbsp. red onion – minced
fresh cracked pepper to taste

How to Make Orzo Salad with Radishes and Cucumbers?

This is a very easy salad. First, gather all the ingredients and prep all the vegetables. Once you cook the orzo pasta and drain, the rest is easy. Plus, our full printable recipe card on the bottom.

1. COOK THE PASTA: Bring a large pot of water to a boil, and add a teaspoon of salt. Add in the orzo pasta and cook until al-dente, about 1 or 2 minutes less than the directions on the package. Drain and immediately run under cold water for a few seconds to stop the cooking.

2. ADD THE VEGGIES & DRESSING: Allow the orzo to drain well. Transfer to a large serving bowl. Add in all the vegetables, fresh thyme, olive oil, and vinegar. Season with salt and pepper to taste. Toss Orzo salad until well combined.

3. THEN CHILL: Refrigerate for 2 to 3 hours before serving. Best served chilled. Yields: 4 to 6 servings.

Ideal Salad for Spring & Summer

When you add in fresh vegetables, fresh herbs, and a light vinaigrette, it turns into this amazing salad that works with any entrée you serve. Pair this orzo salad with our Grilled Sesame Ginger Salmon. This orzo salad will also complement any grilled seafood, poultry, or meats.

Try this recipe, and enjoy!

A white dinner plate with a grilled filet of salmon, and a side or orzo salad with chopped radishes, cucumbers and tomatoes.

Please let us know how this salad turns out for you. If you make this delicious Orzo Salad with Radishes and Cucumbers, let us know how this recipe turns out in the comments below! We really love to hear from you.

Craving More Healthy Salads?

Here are some more favorite salad recipes on 2 Sisters Recipes:

Orzo Salad with Radishes and Cucumber

Yield: 4 to 6 servings

Prep Time: 15 minutes

Cook Time: 6 minutes

Total Time: 21 minutes

Orzo Salad with Radishes and Cucumber is a refreshing salad tossed with cherry tomatoes, fresh thyme, and a light champagne vinaigrette. Incredibly light, simple to make, and delicious!

Ingredients

3/4 pound Orzo Pasta or Gluten-Free Orzo Pasta
3 Tbsp. extra-virgin olive oil
2 to 3 Tbsp. Champagne vinegar
1 medium cucumber - hollowed, seeds discarded, thinly sliced and chopped
4 fresh radishes, thinly sliced
1/2 pint cherry tomatoes - slice into quarters
1/4 tsp. fresh thyme
1 Tbsp. red onion - minced
fresh cracked pepper to taste

Instructions

Bring a large pot of water to a boil, and add a teaspoon of salt. Add in the orzo pasta and cook until al-dente, about 1 or 2 minutes less than the directions of the package. Drain and immediately run under cold water for a few seconds to stop the cooking.
Allow the orzo pasta to drain well. Transfer to a large serving bowl. Add in all the vegetables, fresh thyme, olive oil, and vinegar. Season with salt and pepper to taste. Toss Orzo salad until well combined.
Refrigerate for 2 to 3 hours before serving. Best served chilled. Then, taste and adjust the dressing, if needed before serving.
Yields: 4 to 6 servings

Notes

Keep an eye on the orzo pasta while it's boiling. It's best to drain it when its al-dente to get the perfect texture for this salad. Best to under-cook the orzo for best-tasting.

Also, before you serve this orzo salad, be sure to toss it again, then taste! Go ahead and add more dressing if you feel you need to. Pasta salads tend to absorb some of the dressing while its sitting or chilled.

Nutrition Information:

Yield: 6 servings Serving Size: 1 serving
Amount Per Serving: Calories: 148Total Fat: 7.8gTrans Fat: 1.2gCholesterol: 12mgSodium: 36mgCarbohydrates: 16.9gFiber: 3.2gSugar: 2.7gProtein: 3.1g

Happy and Healthy Cooking! 🙂

xo anna and liz

Welcome! From Anna and Liz

We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…

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