Gluten Free Orzo Salad Recipe
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.
Servings: 5
Calories: 429kcal
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.
Nutrition
Serving: 5g | Calories: 429kcal | Carbohydrates: 47g | Protein: 14g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 30mg | Sodium: 613mg | Potassium: 421mg | Fiber: 5g | Sugar: 5g | Vitamin A: 786IU | Vitamin C: 31mg | Calcium: 218mg | Iron: 2mg