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Orzo Salad Recipe

Easy Greek Orzo Salad (vegan + gluten-free)

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5 from 2 reviews

  • Author: Elaine Gordon
  • Total Time: 40 minutes
  • Yield: 8 1x
  • Diet: Vegan


Cucumber, tomato, bell pepper, Kalamata olives, red onion, and gluten-free must be a colorful, easy Greek Orzo Salad!


Units Scale

For the orzo:

  • 8-ounces gluten-free orzo (such as Jovial cassava orzo or Andean Dreams quinoa orzo)
  • 1/2 red onion, finely diced sliced (about 1 cup of diced red onion)
  • 1 cup diced English cucumber (skin removed if desired)
  • 1 cup grape or cherry tomatoes, halved
  • 2 bell peppers (red, orange or yellow), stem and seeds removed, finely diced (about 1 1/2 cups when diced)
  • 3/4 cup pitted kalamata olives, halved (or pitted black olives)
  • 4 scallions, diced
  • 3/4 cup fresh dill, finely minced (or sub fresh Italian flat leaf parsley leaves)
  • 1/4 cup diced fresh chives
  • optional: 1/2 cup vegan feta cheese, crumbled (I love VioLife brand)



  1. Cook orzo according to package instructions.  Drain and rinse with cold water.  Place the cooked orzo in a large mixing bowl.
  2. To the mixing bowl, add onion, cucumber, tomatoes, bell peppers, olives, scallions, dill and chives.  Add crumbled vegan feta cheese if using. 
  3. Pour the entire batch of the dressing overtop the orzo and veggies and toss well.  Serve immediately.  


This dish is best when fresh if using gluten-free orzo but it can be stored for up to three days in an airtight container in the refrigerator.  

This dish is best served chilled.  I like to chill the veggies and dressing in advance of assembling for best results.

Add cooked chickpeas to make this a meal. 

  • Prep Time: 20
  • Cook Time: 20
  • Category: Side
  • Cuisine: Greek