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Spring Orzo Pasta Salad (Gluten-Free, Vegan)

overhead serving bowl with gluten-free spring orzo pasta salad.
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This light and healthy Spring Orzo Pasta Salad is gluten-free, vegan, and allergy-free. Simple and easy with just a few ingredients like sweet peas, fresh lemon, parsley, and green onion! A delicious and quick side dish recipe to pair with a weeknight dinner or meal prepped for a packable cold lunch!

Ingredients

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  • 12 oz Gluten-Free Orzo
  • 2 Cups Fresh or Frozen Peas (thawed)
  • 1/2 Cup Chopped Scallions (green parts only)
  • 1/2 Cup Chopped Fresh Parsley
  • 1/2 Cup Extra Virgin Olive Oil
  • 1 TB Fresh Lemon Zest
  • 1/4 Cup Fresh Lemon Juice
  • 1 Tsp Minced Garlic
  • 1/4 to 1/2 Tsp Black Pepper
  • Salt (to taste)

Instructions

  1. Boil the gluten-free orzo according to the package directions, to al dente. Drain and rinse under cold water to stop the cooking process before adding the cooked pasta to a large serving bowl.
  2. While the pasta is cooking, thaw or blanch the peas, chop the scallions, and parsley. Mix together the lemon juice, zest, olive oil, garlic, pepper, and salt in a small bowl.
  3. Add the chopped veggies to the cooked orzo, toss, and then pour in the lemon dressing.
  4. Mix and toss the pasta salad together until everything is liberally coated in the lemon dressing.
  5. Chill the orzo pasta salad in the fridge until ready to serve, ideally for 1-2 hours. Garnish with lemon slices and more cracked black pepper before serving, if desired.

Notes

  • If you're in a rush, you can serve this spring pasta salad warm, but for optimal flavor, allowing the cold salad to chill in the fridge for a minimum of 1-2 hours is best.
  • DO NOT overcook the pasta! You don't want gluten-free mush. It's best to follow the package instructions for a dente cooking time. Rinsing the pasta until cold water helps halt further cooking after draining it as well.
  • If using fresh peas, you'll need to give them a quick blanch in boiling water for 1 to 2 minutes before transferring them to ice water to stop the cooking process.
  • Leftovers can be stored in a covered container in the fridge for 5-6 days. Always toss the pasta salad before serving to loosen it up with the dressing that has sunk to the bottom of the bowl. If needed, add an extra splash of olive oil or lemon juice to get things moving.

Nutrition

Find it online: https://strengthandsunshine.com/spring-orzo-pasta-salad/