Gluten Free Orzo Pasta Salad
This gluten-free orzo pasta salad is fresh, flavourful, and perfect for summer—packed with seasonal vegetables and tossed in a light lemon vinaigrette.
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!