This cold Greek inspired, Gluten Free Orzo Salad recipe a healthy Mediterranean inspired side dish that’s a quick recipe to take to potlucks, cookouts, and lunches for the week.
I am always looking for the perfect summer pasta salad that they whole family can eat, and this Gluten free orzo salad recipe fits the bill perfectly.
Not only is it perfect for the summer, but this gluten free pasta salad is a quick and easy recipe to make and the perfect side dish for potlocks and barbecues and cookouts and lunch prep.
What you need to make this Gluten Free Orzo Salad
Since this is a gluten free orzo salad, the most important ingredient of course, is your gluten free orzo pasta. I love the DeLallo Gluten Free Orzo Pasta brand but if that can’t be found, the Jovial Brand is my backup.
Also needed is …
- Chickpeas, drained
- cherry tomatoes, halved
- Persian cucumbers, diced (mini cucumbers)
- red onion, finely chopped
- kalamata olives, pitted and sliced
- feta cheese, crumbled
- fresh parsley, chopped
- extra virgin olive oil
- Red wine vinegar
- a lemon, juiced
- garlic clove, minced
- Salt and pepper, to taste
How to Mix up your Gluten Free Orzo Salad Recipe.
- Cook the orzo pasta according to package instructions until al dente. Rinse under cold water and drain well.
- In a large bowl, combine the cooked orzo with your chickpeas, cherry tomatoes, diced Persian cucumbers, red onion, kalamata olives, and crumbled feta cheese.
- Add the chopped parsley to the bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss gently to combine all the ingredients well.
- Adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to your taste.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
How to Store Your Orzo Salad and Other Tips
Store your pasta salad in an airtight container in the refrigerator for up to 3 days even if everything is mixed together.
It does however, help to keep the dressing, cooked orzo and veggies separate until ready to serve.
You don’t want mushy pasta salad! You want your pasta al dente which may mean start checking it about 2 minutes earlier than the package will say its done to make sure it’s not overcooked.
Looking for Other Summer Recipes? Try
Gluten Free Orzo Salad Recipe
Ingredients
- 1 ½ cups dry gluten free orzo pasta
- 1/2 cup chickpeas
- 2 cups cherry tomatoes halved
- 3 Persian cucumbers diced (mini cucumbers)
- ½ red onion finely chopped
- ½ cup kalamata olives pitted and sliced
- 6 oz feta cheese crumbled
- ¼ cup fresh parsley chopped
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 lemon juiced
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
- Cook the gluten free orzo pasta according to package instructions until al dente. Rinse under cold water and drain well.
- In a large bowl, combine the cooked gluten free orzo with your chickpeas, cherry tomatoes, diced Persian cucumbers, red onion, kalamata olives, and crumbled feta cheese.
- Add the chopped parsley to the bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss gently to combine all the ingredients well.
- Adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to your taste.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.