Description
This Vibrant Gluten-Free Orzo Side Dish is a celebration of fresh colors and textures. Tender gluten-free orzo pasta is tossed with crisp cucumbers, juicy cherry tomatoes, and sweet bell peppers, then brought together with a zesty lemon-herb vinaigrette. It is a light, refreshing, and versatile dish that works perfectly as a side for grilled meats or as a vegetarian main lunch.
Ingredients
— The Pasta —
1 ½ cups Gluten-Free Orzo pasta (made from cassava, rice, or corn)
Salt for the boiling water
— The Mix-Ins —
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 yellow or orange bell pepper, diced
⅓ cup red onion, finely chopped
⅓ cup Kalamata olives, pitted and sliced (optional)
½ cup crumbled feta cheese (use vegan feta for dairy-free)
¼ cup fresh parsley or basil, chopped
— The Dressing —
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
½ teaspoon dried oregano
Salt and black pepper to taste
Instructions
1. Cook Orzo: Bring a large pot of salted water to a boil. Add the gluten-free orzo and cook according to the package directions (usually 7–9 minutes) until al dente. Drain and rinse immediately under cold water to stop the cooking and prevent sticking.
2. Prep Vegetables: While the pasta cooks, chop the tomatoes, cucumber, bell pepper, red onion, and herbs.
3. Make Dressing: In a small jar or bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until emulsified.
4. Assemble: In a large serving bowl, combine the cooled orzo, prepared vegetables, olives, and fresh herbs.
5. Toss: Pour the dressing over the salad and toss gently to coat everything evenly. Fold in the crumbled feta cheese last.
6. Serve: Serve immediately at room temperature, or cover and refrigerate for 30 minutes to let the flavors meld.
Notes
Orzo Choice: Brands like Jovial (cassava) or DeLallo (corn/rice) offer great gluten-free orzo options that hold their texture well.
Make Ahead: This salad tastes even better the next day as the flavors soak into the pasta. It keeps well in the fridge for up to 3 days.
Protein Boost: Add a can of drained chickpeas or grilled chicken breast to turn this side dish into a complete meal.
Dairy-Free: Simply omit the feta cheese or use a plant-based alternative.
- Prep Time: 15
- Cook Time: 10
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3
- Sodium: 280
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 5
- Cholesterol: 10