This Gluten-Free Mediterranean Orzo Salad is an easy vegetarian side-dish that absolutely bursts with flavor. It’s light and chocked-full of bright flavors, making it the perfect side-dish for your next BBQ.
Gluten-Free Mediterranean Orzo Salad
This Mediterranean Orzo Salad is incredibly easy to make. All you have to do is cook the orzo, open a few jars, make the lemon dressing, and assemble! You can also make this Mediterranean Orzo Salad and serve it warm, or you can make it ahead of time, then serve at room temperature.
Mediterranean Orzo Salad is one of my favorite side dishes to make when we are grilling on the weekends. It’s so flavorful and goes well with burgers, BBQ chicken, and grilled fish.
What is Orzo?
Orzo is a short-cut pasta that is shaped like a grain of rice. It is wonderful in pasta salads, soups and casserole dishes. This recipe calls for gluten-free orzo, however you can use regular orzo if you like.
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Ingredients
Orzo: To keep this recipe gluten-free I used Jovial’s gluten-free orzo which is made out of cassava, but if you are not gluten-free, use any orzo that you like.
Red Onion
Roasted Bell Peppers: You can certainly roast your own bell peppers, but I like to take a shortcut here and use Jeff's Garden Roasted Bell Pepper Strips.
Kalamata Olives: You can use any olive you enjoy, but I had these Divina Kalamata Olives on hand, which work great!
Sun-dried Tomatoes: You will want to look for a brand that packs the sun-dried tomatoes in Olive Oil. Again, Jeff's Garden is a great option.
Spinach: Fresh, not frozen
Lemon Juice: Fresh squeezed! Avoid using the jars of lemon juice you find at the store. Especially in recipes like this one, where there are minimal ingredients. You want the flavors to taste fresh!
Dijon Mustard: Any dijon mustard works, but this one by Organicville is one of my favorites.
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Honey: Again, make sure you use good quality honey. While a bit on the pricey side, I love this Manuka honey from Wedderspoon.
Salt & Pepper
Extra Virgin Olive Oil
Instructions
- Bring a large pot of water to a boil. Once the water is boiling, add a pinch or two of salt, along with the orzo. Cook the Orzo according to the package directions (roughly 9-11 minutes), stirring every couple of minutes. Once the orzo is cooked, drain and set aside.
- While the water and orzo are cooking, chop your veggies and prepare the dressing by mixing the lemon juice, dijon mustard, honey and salt and pepper in a small bowl. Once the dressing is mixed, slowly whisk in the extra virgin olive oil until everything is combined.
- While the orzo is still warm, add the chopped red onion, bell peppers, olives, sun-dried tomatoes and spinach, then drizzle the dressing over the orzo mixture and gently fold to combine everything. Taste for seasonings and add additional salt or pepper if needed.
- Cover the orzo mixer and place in the fridge until you are ready to serve.
Recipe Tips:
If you are making this as a side dish for a BBQ, I’d recommend making this Mediterranean Orzo Salad the morning of (or possibly the night before) to allow the flavors to continue to develop.
How to Serve:
You can serve this Mediterranean Orzo Salad warm, or you can make it in advance, then serve at room temperature. Both ways are absolutely delicious!
How to Store:
Mediterranean Orzo Salad can last in the fridge for 3-5 days. You will want to place it in an air-tight container after it cools, then store.
The orzo will absorb the dressing, so you may need to add a little oil and lemon juice to it in the following days.
You may also like:
Smoked Hot Dogs On A Pellet Grill
Baked Chicken Meatballs With Orzo
Did you make this recipe? I’d love to see it, hashtag it on Instagram #simpleandfraiche. Questions? Leave a comment below!
Mediterranean Orzo Salad
Ingredients
- 8 oz Orzo dry
- ½ cup Red Onion diced
- ½ cup Roasted Bell Peppers chopped
- ½ cup Kalamata Olives sliced
- ½ cup Sun-dried Tomatoes chopped
- 2 cups Spinach chopped
- ¼ cup Lemon Juice
- 1 tablespoon Dijon Mustard
- 1 tablespoon Honey
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- ¼ cup Extra Virgin Olive Oil
Instructions
- Bring a large pot of water to a boil. Once the water is boiling, add a pinch or two of salt, along with the orzo. Cook the Orzo according to the package directions (roughly 9-11 minutes), stirring every couple of minutes. Once the orzo is cooked, drain and set aside.
- While the water and orzo are cooking, chop your veggies and prepare the dressing by mixing the lemon juice, dijon mustard, honey and salt and pepper in a small bowl. Once the dressing is mixed, slowly whisk in the extra virgin olive oil until everything is combined.
- While the orzo is still warm, add the chopped red onion, bell peppers, olives, sun-dried tomatoes and spinach, then drizzle the dressing over the orzo mixture and gently fold to combine everything. Taste for seasonings and add additional salt or pepper if needed.
- Cover the orzo mixer and place in the fridge until you are ready to serve.
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