No grilled meal or cookout is complete without a delicious pasta salad! Not only is this one gluten-free but it’s also packed with delicious and refreshing greek flavors!
My Greek Orzo Salad is quick and easy to make for any dinner or gathering. It will impress you guests with its range of flavors, but no one has to know how simple it is to make.
Meal Prep is a breeze when you use bottled lemon dressing. But, feel free to make your own if you’d prefer!
If you’re serving someone with food sensitivities, this Greek Orzo Salad can be made gluten free by using chickpea or another veggie rice.
Sometimes you need a little protein in your salad without adding meat. Using chickpea rice adds that extra protein just when you need it.
Ingredients You’ll Need To Make Greek Orzo Salad
- 8 oz Banza Rice Pasta
- 1/2 English cucumber, quartered lengthwise then sliced
- 1 cup grape tomatoes, halved
- 1/2 cup sliced kalamata olives
- 1/2 cup crumbled goat cheese
- 1/4 cup diced red onion
- 1/4 cup lemon vinaigrette dressing
I used Banza chickpea rice in place of orzo, but feel free to use any brand of gluten free orzo instead
How To Make Greek Orzo Salad…
- Cook pasta according to package directions, rinse and cool completely
- Add remaining ingredients and toss together well
- Refrigerate for at least 30 minutes and toss again to serve, add additional dressing if needed
Pro Tips:
If you need to make Greek Orzo Salad dairy-free, just leave out the goat cheese. It still tastes delicious!
English cucumbers work best in Greek Orzo Salad because you won’t have seeds to deal with. And, this variety of cucumber won’t get as watery in the salad.
Greek Orzo Salad is great for Meal Prep! You can make some up one day in advance.
Store leftovers tightly covered in fridge for up to 3 days.
Serving leftover Greek Orzo Salad tossed with leftover Greek chicken kabobs makes for an easy salad. Just remember that you may need to add more dressing.
Greek Orzo Salad also pairs nicely with Grilled Shrimp Skewers or Greek Chicken Kabobs
Greek Orzo Salad
Ingredients
- 8 oz Banza Rice Pasta
- 1/2 English cucumber quartered lengthwise then sliced
- 1 cup grape tomatoes halved
- 1/2 cup sliced kalamata olives
- 1/2 cup crumbled goat cheese
- 1/4 cup diced red onion
- 1/4 cup lemon vinaigrette dressing
Instructions
- Cook pasta according to package directions, rinse and cool completely
- Add remaining ingredients and toss together well
- Refrigerate for at least 30 minutes and toss again to serve, add additional dressing if needed
Notes
- Leave out goat cheese if dairy-free
- Meal Prep: make up to one day in advance
- Store leftovers tightly covered in fridge for up to 3 days
Sara says
Yum!! Where do you buy the Banza pasta and the salad dressing?
Jennifer Draper says
Sprouts!