Gluten-Free Mediterranean Orzo Salad
Bright, fresh, and perfect for any occasion, this Gluten-Free Mediterranean Orzo Salad is a vibrant twist on a classic favorite. Packed with colorful cherry tomatoes, crisp cucumber, diced red bell pepper, and tangy Kalamata olives, this dish is a feast for the eyes and the palate. Gluten-free orzo serves as the base, complemented by crumbled feta cheese, fresh parsley, and mint for a burst of Mediterranean flavor. A zesty homemade dressing made with extra virgin olive oil, lemon juice, and red wine vinegar ties everything together, making this salad both refreshing and delightfully satisfying. Ready in just 25 minutes, it's ideal for a quick lunch, potluck contribution, or a healthy side dish. Whether served chilled or at room temperature, this gluten-free salad is a crowd-pleaser that highlights wholesome, bold flavors of the Mediterranean.
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Recipe Information
Ingredients
- 1 cup Gluten-free orzo
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, diced
- 1 medium Red bell pepper, diced
- 0.5 cup Red onion, finely chopped
- 0.5 cup Kalamata olives, pitted and sliced
- 0.5 cup Feta cheese, crumbled
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Fresh mint, chopped
- 0.25 cup Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Red wine vinegar
- 1 clove Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Bring a medium-sized pot of salted water to a boil.
Add the gluten-free orzo to the boiling water and cook according to the package instructions until al dente, usually about 8-10 minutes.
Once cooked, drain the orzo and rinse it under cold water to stop the cooking process and cool the orzo, then set it aside to drain completely.
While the orzo is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion.
In a large mixing bowl, combine the cooked and cooled orzo, chopped vegetables, sliced olives, crumbled feta cheese, chopped parsley, and mint.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, minced garlic, salt, and pepper to create the dressing.
Pour the dressing over the orzo mixture and gently toss until all ingredients are well coated and evenly distributed.
Taste and adjust the seasoning if needed, adding more salt or pepper to preference.
Allow the salad to sit for at least 15 minutes to let the flavors meld, or refrigerate for up to 24 hours for enhanced flavor.
Serve chilled or at room temperature.
Nutrition Facts
Calories |
2019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4399 mg | 191% | |
| Total Carbohydrate | 226.7 g | 82% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 23.3 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 915 mg | 70% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2035 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
