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Zesty Gluten-Free Lemon Herb Orzo Salad: Quick, Healthy & Flavorful

Overhead shot: vibrant gluten-free lemon herb orzo salad.

Sunshine in a Bowl: My Go-To Gluten-Free Lemon & Herb Orzo Salad

Hey friends, gather 'round! Today, I'm sharing a recipe that's been my absolute lifesaver for lunches, light dinners, and potlucks - my vibrant, zesty, totally-irresistible Gluten-Free Lemon & Herb Orzo Salad. Now, I know what you might be thinking... "Orzo? Isn't that pasta?" Well, yes and no! We're using a fabulous gluten-free orzo here, which means everyone can enjoy this deliciousness.

This recipe holds a special place in my heart because it's the dish I always reach for when I need something quick, healthy, and bursting with flavor. It's the kind of recipe that practically sings of sunshine and happiness. I remember one particularly hectic week, I whipped this up for dinner, and it was like a little ray of light on my plate. The freshness of the herbs, the zing of the lemon – it just transformed my mood. So, trust me, this one is a keeper! Let's dive in.

Ingredients:

  • 1 pound gluten-free orzo pasta (check labels to ensure it's certified gluten-free)
  • 1/2 cup extra virgin olive oil, plus extra for drizzling
  • 1/4 cup freshly squeezed lemon juice (about 2 large lemons)
  • 2 cloves garlic, minced finely
  • 1 teaspoon lemon zest
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
  • Salt and freshly ground black pepper, to taste
  • 1 cup fresh parsley, chopped finely
  • 1/2 cup fresh dill, chopped finely
  • 1/2 cup fresh chives, chopped finely
  • 1 cup cherry tomatoes, halved or quartered
  • 1/2 cup Kalamata olives, halved
  • 1/2 cup crumbled feta cheese (optional, for a salty tang)

Instructions:

  1. Cook the Gluten-Free Orzo: Bring a large pot of salted water to a rolling boil. Add the gluten-free orzo and cook according to package directions. These cooking times can vary a bit between brands of gluten-free pasta, so keep an eye on it. We're aiming for al dente, which means it's cooked through but still has a slight bite. Be careful not to overcook it, as it can turn mushy. Once cooked, drain the orzo immediately and rinse with cold water to stop the cooking process. Set it aside.
  2. Whisk the Dressing: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, lemon zest, oregano, basil, and red pepper flakes (if using). Add salt and freshly ground black pepper to taste. Give it a good whisk until everything is well combined. This is the moment when your kitchen will start smelling absolutely amazing!
  3. Combine and Marinate: In a large serving bowl, combine the cooked and cooled orzo, the whisked dressing, the chopped parsley, dill, chives, cherry tomatoes, Kalamata olives, and feta cheese (if using). Toss everything gently but thoroughly, making sure the orzo is nicely coated with the dressing and that the herbs, tomatoes and olives are evenly distributed.
  4. Let it Sit: Cover the bowl with plastic wrap or place it in an airtight container, and refrigerate for at least 30 minutes, or ideally a couple of hours. This allows the flavors to meld beautifully and the orzo to absorb the delicious dressing. A little marinating time makes all the difference!
  5. Serve and Enjoy!: Take your gorgeous orzo salad out of the fridge just before serving! Give it another gentle toss and possibly add a drizzle more of olive oil. Serve it on its own, alongside grilled chicken or fish, or as a fantastic side dish at your next gathering.

Tips & Tricks for Orzo Salad Success:

  • Herb It Up! The beauty of this recipe is its versatility! Feel free to swap the fresh herbs for your favorites. Mint, basil, and even a little tarragon would work wonders. Just make sure the herbs are fresh for the best flavor.
  • Vegetable Variations: Not a fan of olives? No problem! Try adding chopped bell peppers, artichoke hearts, sun-dried tomatoes, or even cucumber to jazz it up. Roasted vegetables are also fantastic addition for warmer flavors.
  • Protein Power: Want to make this a more substantial meal? Toss in some grilled chicken, chickpeas, cannellini beans, or some pan-seared halloumi for an extra dose of protein
  • Citrus Twist: If you don't have lemons on hand, lime works as a substitute, and could add a slightly different but lovely twist.
  • Dressing Adjustments: Feel free to adjust the dressing to your preference. If you like a tangier salad, add more lemon juice. If you prefer a more mellow flavor, ease up on it (or add a tiny drop of maple syrup to balance the acidity).
  • Make it Ahead: This salad is fantastic for meal prep as it tastes even better the next day as the flavors settle. Simply double or triple this recipe for easy lunches or grab-and-go meals!
  • Presentation is Key! Serve this in a nice bowl and garnish with a few extra herbs or lemon wedges. It looks as good as it tastes!
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Gluten-Free Lemon & Herb Orzo Salad

A vibrant, zesty salad perfect for any occasion.

Prep Time: 15 minutes Cook Time: 10-12 minutes Chill Time: 30 minutes (minimum)

Ingredients:

  • 1 lb gluten-free orzo
  • ½ cup olive oil
  • ¼ cup lemon juice
  • 2 garlic cloves, minced
  • 1 tsp lemon zest
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • ¼ tsp red pepper flakes (optional)
  • Salt and pepper to taste
  • 1 cup chopped parsley
  • ½ cup chopped dill
  • ½ cup chopped chives
  • 1 cup halved cherry tomatoes
  • ½ cup halved Kalamata olives
  • ½ cup crumbled feta (optional)

Instructions:

  1. Cook orzo per package directions. Drain and rinse.
  2. Whisk together olive oil, lemon juice, garlic, zest, herbs, salt, and pepper.
  3. Combine orzo, dressing, parsley, dill, chives, tomatoes, olives, and feta (if using).
  4. Toss gently and refrigerate for at least 30 minutes.
  5. Serve chilled and enjoy!
Overhead shot: vibrant gluten-free lemon herb orzo salad.

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