Gluten Free Orzo Salad

     A friend on Facebook shared a link a few weeks ago for a healthy chopped vegetable salad. The simplicity of this recipe caught my attention. I also had recently bought a package of gluten free orzo that I wanted to try. Once again, the simple power of suggestion inspired me to make this Gluten Free Orzo Salad for lunch. Of course you can eat it right away like I did but letting it chill in the refrigerator over night made it even better! I was really impressed with the Delallo gluten free orzo. It cooked up well, held together great in the salad and had texture equivalent to regular pasta. The original recipe included feta cheese, did not use orzo and the dressing had 2-3 T. olive oil with no Veganaise. Plenty of room for variations in this recipe!

Gluten Free Orzo Salad

vegan, dairy-egg-gluten free

Serves 8
Printable Recipe

Dressing:

¼ cup fresh lemon juice

2 T. apple cider vinegar

2 T. extra virgin olive oil

2 T. Veganaise

2 T. chopped fresh basil, mint or parsley

Salt & pepper to taste

Salad Ingredients:

1- 15 oz. can garbanzo beans, rinsed and drained

3 Roma tomatoes, seeded and chopped into ½” pieces

1 Guam cucumber or English style cucumber, chopped into ½” pieces

1 small bell pepper (any color), seeded and chopped into ½” pieces

½ cup red onion, diced

6 oz. Delallo gluten free orzo, cooked according to package directions

Directions:

In a large bowl, whisk together the dressing ingredients. Add the remaining salad ingredients. Toss well to combine. Chill for at least 6 hours in advance.