When your garden is overflowing with vegetables, this Gluten Free Summer Orzo Pasta Salad is an ideal, refreshing solution — quick and easy to prepare.
With the recent heat, I look for light, cooling lunches and dinners that are simple to pull together for us. Heirloom tomatoes and zucchini are at their peak now, and I love pairing them with pasta and a bright vinaigrette for an effortless summer meal. Use whatever vegetables you have on hand; the list below is just a suggestion.
This salad works well as a vegetarian main or as a colorful side to grilled meats. It stores nicely in the refrigerator, so it’s convenient for snacking, late dinners, or feeding hungry family members who pop in at different times.
If you prefer not to make the vinaigrette from scratch, a store-bought dressing you trust will do — just check the label to ensure it’s gluten-free. Many ingredients can hide gluten.
For those avoiding gluten, I recommend a reliable gluten-free orzo. We like the DeLallo brand for texture and flavor, but any good gluten-free orzo or short pasta will work. If you don’t need to avoid gluten, regular orzo is fine.
I like to cook the pasta in chicken stock (or vegetable stock) to add depth and a little protein. If you use plain water, add about 1 teaspoon of salt to the cooking water for flavor. Cutting the vegetables small makes the salad easy to eat: everything should fit easily on a spoon, which is especially helpful for children or for casual buffets.
This salad is versatile — enjoy it year-round with seasonal produce, but it’s especially welcome on hot summer days. Special thanks to Lori Rice of Fake Food Free for the beautiful bowl used in the photos.
Stay cool, and enjoy this simple, flavorful Gluten Free Summer Orzo Pasta Salad!
Key Ingredients for Summer Orzo Pasta Salad:
- Lemon juice, extra virgin olive oil, prepared mustard, fresh thyme
- Orzo pasta (gluten-free or regular), chicken or vegetable stock (optional)
- Celery, red bell pepper, garlic (optional), yellow squash, zucchini, heirloom tomatoes, green onion
PRO Tip:
If you cook the pasta in stock, wait to add salt until you taste the stock. I often use half stock and half water so the flavors stay balanced and the vegetables aren’t overwhelmed.
How to make Summer Orzo Pasta Salad:
- Make the vinaigrette: combine freshly squeezed lemon juice, extra virgin olive oil, prepared mustard, a pinch of sugar, fresh thyme, and salt and pepper in a jar with a tight-fitting lid. Shake well to emulsify, taste, and adjust seasoning.
- Cook the orzo according to package directions. For extra flavor, replace half the water with chicken or vegetable stock. If you use only water, add about 1 tsp salt to the cooking liquid.
- Drain the pasta, transfer to a large bowl, and toss with a little olive oil to keep it from sticking.
- Sauté vegetables: heat 2 tbsp olive oil in a skillet over medium-high heat. Add finely chopped celery and red bell pepper and cook about 2 minutes until slightly softened. Add sliced garlic (if using), yellow squash, and zucchini and cook just until the squash is barely tender — about 1 minute — then transfer to the bowl with the pasta.
- Add the chopped tomatoes, green onion, fresh thyme, and salt and pepper. Pour 2–3 tablespoons of the vinaigrette over the salad and toss until everything is evenly coated.
- Taste and adjust seasonings or add more dressing if desired. Let the salad rest about 30 minutes so the pasta absorbs the vinaigrette and the flavors meld.
- Serve immediately or refrigerate. If chilled, bring the salad to cool room temperature for about 20 minutes before serving.
Gluten Free Summer Orzo Pasta Salad
When your garden is overflowing with vegetables, this Gluten Free Summer Orzo Pasta Salad is the perfect solution. So fast and easy to make!
15 minutes
5 minutes
30 minutes
50 minutes
Ingredients
Vinaigrette
- 3 tbsp freshly squeezed lemon juice
- 1/2 cup extra virgin olive oil
- 1/2 tsp prepared mustard
- Pinch granulated sugar
- 1 tsp fresh thyme leaves
- Kosher salt and freshly ground black pepper, to taste
Salad
- 1 lb gluten free orzo pasta, or regular orzo
- Gluten-free chicken or vegetable stock, if desired, or water
- 2 tbsp olive oil, plus extra for tossing the pasta
- 3 stalks celery, finely chopped
- 1 red bell pepper, finely chopped
- 1/2 clove garlic, thinly sliced (optional)
- 2 small yellow squashes, finely chopped
- 2 small zucchinis, finely chopped
- 2 heirloom tomatoes, cored and finely chopped
- 1 green onion, finely chopped
- 1 tsp fresh thyme leaves
- Salt and pepper, to taste
Instructions
- Make the Vinaigrette: Combine the vinaigrette ingredients in a jar with a tight-fitting lid. Shake vigorously until blended and slightly thickened. Taste and adjust. Store covered in the refrigerator up to a week.
- Cook the Pasta: Prepare the pasta according to package directions. For more flavor, substitute half the water with stock. Add salt if needed.
- Drain the pasta, transfer to a large bowl, and toss with a little oil to prevent sticking.
- Prepare the Vegetables: Heat oil in a skillet over medium-high heat. Add celery and bell pepper and cook about 2 minutes until just softened. Add garlic and the squashes and cook about 1 minute until the squash is barely tender.
- Combine the cooked vegetables with the pasta. Add tomatoes, green onion, thyme, salt, and pepper. Toss with 2–3 tbsp of vinaigrette to coat evenly.
- Taste and adjust seasonings or dressing. Let rest at least 30 minutes so the pasta absorbs the vinaigrette.
- Serve immediately or refrigerate. If chilled, bring to cool room temperature about 20 minutes before serving.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 542
Total Fat: 25g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 20g
Cholesterol: 1mg
Sodium: 191mg
Carbohydrates: 68g
Fiber: 5g
Sugar: 8g
Protein: 13g
If you enjoyed this recipe, I’d love to hear about it in the comments.
If you enjoyed this recipe, be sure to follow me on social media so you never miss a post:
| Facebook | Pinterest | Instagram | Twitter |
Create a New Tradition Today!
Welcome! The suggestions here are not intended as dietary advice or a substitute for consulting a medical professional. Unauthorized use or duplication of proprietary material without prior approval is prohibited. This post was first shared in Aug 2017 and updated in 2021.