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Gluten-Free Orzo Salad with Homemade "Salad Supreme"

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Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 6

Equipment

Ingredients

  • 1 cups dry gluten-free orzo, cooked according to package directions and cooled (my favorite is Andean Dream's Organic Orzo Quinoa Pasta, and one package is equal to one cup dried)
  • 1 ½ cups seedless cucumber, halved and sliced into half moons
  • 1 ½ cups halved cherry tomatoes
  • 1 cup cooked garbanzo beans, drained and rinsed
  • 4 ounces Violife Just Like Feta, cubed
  • ½ cup pitted Kalamata olives (check to make sure the brine does not contain soy or other allergens)
  • ¼ cup vinaigrette dressing (I use Brianna's Real French Vinaigrette - check for your allergens before using)
  • 1 tbsp fresh lemon juice
  • ½ tsp dried oregano
  • ½ tsp salt
  • ½ cup fresh basil leaves, julienned

Octofree "Salad Supreme" Seasoning

  • 2 tbsp garlic salt
  • 3 tsp sesame seeds
  • 1 tsp poppy seeds
  • 1 tbsp smoked paprika
  • 1 tsp celery salt
  • ½ tsp black pepper
  • 1 tbsp nutritional yeast
  • ½ tsp chili powder

Instructions

  • Prepare orzo according to package directions.
  • Spread on a cookie sheet, spray or brush lightly with olive oil, and allow to cool.
  • Place cucumbers, cherry tomatoes, chickpeas, feta and Kalamata olives into a medium-sized mixing bowl.
  • Once the orzo is cool, add it to the mixing bowl.
  • Add vinaigrette, lemon juice, oregano and salt to mixing bowl, then toss until ingredients are evenly distributed and coated in dressing.
  • Garnish with basil and serve with "Salad Supreme."

Make the "Salad Supreme" Seasoning:

  • If you have an empty, clean spice jar, you can add all ingredients to it, secure the lid and shake. Otherwise, measure all ingredients into a small mixing bowl and stir to combine.