Gluten Free Orzo Salad
This Gluten Free Orzo salad is a delicious side to pair with any of your favorite main dishes. Ready in about 30 minutes- you'll be falling in love with this easy orzo salad that's jam packed with fresh veggies and a yummy homemade dressing, in no time!
Prep Time20 minutes mins
Cook Time0 minutes mins
Total Time20 minutes mins
Course: Side
Cuisine: Mediterranean
Diet: Gluten Free
Servings: 6 servings
Calories: 230kcal
Salad
- 3 cups cooked gluten free orzo - I use Delallo Brand
- 2 cups diced cucumber
- 2 cups broccoli florets cut up small
- 1 1/2 cups grape tomatoes cut in half or left whole
- 1/4 red onion sliced (TIP: soak your red onion in water while your pasta is boiling. This takes out the “bite.”)
- 1 cup feta cheese crumbles
- 20 olives I used kalamata
- Juice from 1/2 lemon
Dressing
- 6 tablespoon olive oil
- 4 tablespoon red wine vinegar
- 1-2 tablespoon water
- Sprinkle of salt and fresh pepper
- 1 tablespoon fresh or 1/2 tsp dried oregano
- 1 tablespoon fresh or 1/2 tsp dried basil
- sprinkle of garlic powder
- Juice from 1 lemon
Mix ingredients for the dressing (can be done the day before) and refrigerate. Be sure to taste and adjust seasonings as desired.
Make orzo pasta according to package directions. Once your pasta is cooled, toss it in a medium bowl with the chopped veggies and olives. Squeeze juice from 1/2 lemon over the entire salad and give it a good mix. Refrigerate for at least 20 minutes.
Before serving, stir in dressing and feta cheese.
Enjoy! Makes great leftovers or lunches for the week!
Makes 6 servings that are about 1 1/2 cups each
21 Day Fix: 1 YELLOW, 1 GREEN, 1/2 BLUE, 1 ORANGE (per serving)
WW: 10 points (per serving)
Serving: 1.5cups | Calories: 230kcal | Carbohydrates: 5g | Protein: 5g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 22mg | Sodium: 506mg | Potassium: 216mg | Fiber: 2g | Sugar: 2g | Vitamin A: 657IU | Vitamin C: 33mg | Calcium: 150mg | Iron: 1mg