This gluten free orzo pasta salad is a fresh and vibrant dish that’s perfect for summer. It’s packed with crisp seasonal vegetables and tossed in a zesty lemon vinaigrette for a light, refreshing flavour. It’s a delicious way to use orzo in a cold pasta salad all summer long.
What vegetables should i use?
This pasta salad is super flexible when it comes to veggies. I like using a mix of bell peppers, red onions, tomatoes, and cucumbers for a fresh summer crunch—but you can add whatever you have on hand. It’s a great way to use up extra produce and make the salad your own.
can i make ahead?
Yes, you can definitely make this gluten-free orzo pasta salad ahead of time! In fact, it tastes even better after it’s had a chance to chill and let the flavours meld. Just store it in the fridge for up to 3 days, and give it a quick toss before serving.
What about cheese?
Cheese is a great way to add a little richness and extra flavour to this pasta salad. I love crumbling in some feta for a salty, tangy bite that pairs perfectly with the lemon vinaigrette and fresh veggies. You could also use goat cheese, shaved parmesan, or keep it dairy-free if you prefer — it’s easy to make it your own!
ingredients
Here are the ingredients you will need to make these.
- Gluten Free Orzo
- Cucumbers
- Onions
- Tomatoes
- Bell Peppers
- Olive Oil
- Lemon
- Rice Wine Vinegar
- Honey
- Garlic
- Salt
- Pepper
- Italian Seasoning
- Basil
- Mustard
Storing
To store this gluten-free mac and cheese, let it cool completely, then transfer it to an airtight container. It keeps well in the fridge for up to 4 days. If you’re prepping it for a camping trip, you can also portion it into foil containers for easy packing and reheating over the fire. For longer storage, it freezes beautifully too — just thaw it in the fridge overnight before reheating.
Gluten Free Orzo Pasta Salad
Ingredients
Orzo Pasta Salad
- ¾ Cup Gluten Free Orzo, uncooked
- 1 Bell Pepper (can do half of different colours if you would like)
- ½ Onion
- 3 Roma Tomatoes
- ¼ Cucumber
- 8-10 Basil Leaves
Dressing
- ¼ Cup Olive Oil
- 1 Tbsp Rice Wine Vinegar
- 1 Tbsp Lemon Juice
- 1 tsp Honey
- 2-3 Cloves Garlic – Minced
- ½ tsp Italian Seasoning
- Salt and Pepper to Taste
- 1 tsp Mustard
Instructions
Dressing
- Add all the ingredients together and whisk to combine. Set aside until you are ready to use.8-10 Basil Leaves, 1/4 Cup Olive Oil, 1 Tbsp Rice Wine Vinegar, 1 Tbsp Lemon Juice, 1 tsp Honey, 2-3 Cloves Garlic – Minced, 1/2 tsp Italian Seasoning, 1 tsp Mustard
Salad
- Heat up a pot of boiling water. Add in the gluten free orzo pasta and stir. This way the pasta will not get clumpy when it is cooking.3/4 Cup Gluten Free Orzo, uncooked
- Cook the orzo pasta for 12-14 minutes or the length of time on the package. Drain the pasta. Rinse the pasta with cold water for 1-2 minutes until it is cold.
- Dice up all of the vegetables. Once you are happy with the size of the vegetables, add to a bowl.1 Bell Pepper (can do half of different colours if you would like), 1/2 Onion, 3 Roma Tomatoes, 1/4 Cucumber
- Add the gluten free orzo to the vegetable bowl.
- Pour half of the dressing on top. Sir everything together. Taste it. Add salt and pepper to taste.Salt and Pepper to Taste
- If you are not using right away, put it in the fridge with the rest of the dressing on the side. If you are using it right away, then taste it and add more dressing as you see fit. Spoon some on your plate, sprinkle a little feta cheese and enjoy!
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
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