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Vegetarian Greek Orzo Pasta Salad

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A refreshing gluten-free salad that combines vibrant Mediterranean flavors with wholesome ingredients.

Ingredients

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  • 4 tbsp red wine vinegar
  • 3 tbsp lemon juice (freshly squeezed)
  • 1/4 cup olive oil
  • 1/2 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1 fl oz olive brine
  • 16 oz orzo (ensure certified gluten-free)
  • 1/2 cup kalamata olives (pitted and sliced)
  • 1/3 cup red onion (finely diced)
  • 3 cups cucumber (peeled and diced)
  • 1 pint grape tomatoes (halved)
  • 1 orange bell pepper (diced)
  • 1/2 cup feta cheese (crumbled)
  • 1/4 cup fresh parsley (chopped)

Instructions

  1. Prep all your vegetables while water boils.
  2. Bring a large pot of salted water to a boil and add orzo; cook according to package directions plus 1 minute.
  3. Drain and rinse the pasta under cool water briefly.
  4. Whisk together red wine vinegar, lemon juice, olive oil, garlic powder, oregano, salt, and olive brine in a large bowl.
  5. Add red onion and kalamata olives to the dressing to marinate.
  6. Incorporate the warm orzo into the dressing along with cucumber, tomatoes, and bell pepper.
  7. Toss thoroughly to coat all ingredients.
  8. Let sit for 5-10 minutes to meld flavors.
  9. Fold in the feta cheese and parsley just before serving.

Notes

Use fresh, high-quality olive oil for the best flavor. Store leftovers in an airtight container for 3-5 days in the fridge.

Nutrition

Find it online: https://www.glutenfreez.com/vegetarian-greek-orzo-pasta-salad/