Summer Orzo Salad with Gluten Free Substitutions

Summer Orzo Salad with Gluten Free Substitutions

Ingredients

  • For the salad:
  • 8 ounces orzo pasta {try whole wheat for a healthier version}, cooked according to package (GF use GF Orzo)
  • 1/2 English cucumber, diced
  • 1/2 cup crumbled feta cheese
  • 1 - 15-ounce can garbanzo beans {chickpeas}, drained and rinsed
  • 2 cups cherry tomatoes, halved
  • 1/2 small red onion, chopped {about 2/3 cup}
  • 1/2 cup fresh basil leaves, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup fresh parsley, chopped
  • For the Red Wine Vinaigrette Dressing:
  • 1/4 cup red wine vinegar
  • 2 lemons, juiced
  • 2 teaspoons honey
  • 1/2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup extra-virgin olive oil

Directions

  1. Cook the orzo according to the package. Let cool completely or run under cold water until cooled.
  2. In large mixing bowl combine the cucumber, feta cheese, garbanzo beans, tomatoes, red onion and gently stir to combine.
  3. In a mason jar or salad dressing container whisk together the red wine vinegar, lemon juice, honey, salt, pepper and extra virgin oil.
  4. Add the orzo pasta to the vegetables and mix well. Pour half of the dressing over the salad and toss. Sprinkle the basil, mint and parsley over the salad and gently toss. If serving immediately add more dressing if you feel like the salad needs it. Otherwise refrigerate the remaining half of the dressing and the salad. When ready to serve add the remaining dressing and toss.