Gluten-Free Orzo Salad

Ingredients

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• 1 cup gluten-free orzo pasta Shop
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard (verify GF) Shop
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 clove garlic, minced (optional)
• 0.5 cup chopped fresh parsley
• 0.5 cup diced cucumber
• 0.5 cup halved cherry tomatoes

Instructions

1. 1 Cook the gluten-free orzo pasta according to package directions, typically for about 8-10 minutes, until al dente and tender. Drain the pasta well and rinse briefly with cool water to prevent sticking, then set aside in a large mixing bowl.
2. 2 While the orzo cooks, prepare the dressing by whisking together the extra virgin olive oil, fresh lemon juice, labeled gluten-free Dijon mustard, salt, black pepper, and minced garlic (if using) in a small bowl. Continue whisking until the dressing is emulsified and well combined, about 1-2 minutes.
3. 3 Add the chopped fresh parsley, diced cucumber, and halved cherry tomatoes to the bowl with the cooked gluten-free orzo pasta. These fresh ingredients will add vibrant color and a delightful crunch to the salad.
4. 4 Pour the prepared lemon-Dijon dressing over the orzo and vegetable mixture. Gently toss everything together until all the ingredients are evenly coated with the dressing, ensuring every bite is flavorful.
5. 5 Taste the salad and adjust the seasoning with additional salt or pepper if needed. For the best flavor, allow the salad to marinate for at least 15-30 minutes at room temperature before serving, allowing the flavors to meld beautifully.

Nutrition (per serving)

Tips & Notes

• Gluten-free orzo clumps as it cools. Rinse it briefly after draining, as step 1 says, and toss it with a spoonful of the olive oil.
• Toss the diced cucumber with a pinch of salt and drain it for 10 minutes so it doesn't water down the salad as it marinates.
• Crumbled feta or sliced olives fit well with the lemon-Dijon dressing if you want a more Mediterranean salad.

Common questions