Gluten Free Orzo Pasta Salad
by: claire cary
This gluten free orzo pasta salad is the perfect fresh and healthy recipe for summer! It's filled with crisp veggies and a simple vinaigrette. It's vegan and ready in about 30 minutes!
Ingredients
Salad
- 8 ounces uncooked gluten free orzo about 1 1/2 cups
- 1 red bell pepper
- 1 orange bell pepper
- 1 cucumber
- 1 cup corn
- 1 cup diced red onion
- 1 cup diced cherry tomatoes
- ⅓ cup fresh chopped basil
Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons dijon
- 2 teaspoons minced garlic
- 1 teaspoon oregano
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
Instructions
- Bring a pot of salted water to a boil and cook orzo according to package instructions. Note: it is 6 ounces by weight which is about 1 cup by volume.
- Prep all the veggies by chopping very finely. I like to use a vegetable chopper to make this easier.
- Whisk together all ingredients for the dressing.
- When the orzo is done, run under cold water.
- Combine the orzo and veggies then toss with the dressing, using as much or as little as you like.
- Taste and adjust flavors as desired, then serve and enjoy!
Notes
If you can't find gluten free orzo, feel free to swap for your favorite small pasta shape such as elbows.
Serving: 1cup / Calories: 247kcal / Carbohydrates: 34g / Protein: 6g / Fat: 10g / Fiber: 4g / Sugar: 6g
