Gluten Free Orzo Salad with Lemon & Basil
Senior Editor & Writer
Nicholetta Bokolas
Award-winning food blogger and writer sharing simple recipes, good food, and the stories that come with them.
I absolutely love a good pasta salad, especially during the summer. They’re easy to make, they get even better after sitting in the fridge for a few hours, and they’re the kind of meal you can enjoy for lunch, dinner, or pack up for a picnic or BBQ. This gluten free lemon orzo salad checks every single box for me.
It’s fresh, bright, packed with protein, loaded with vegetables, and tossed in a simple lemon dressing that ties everything together beautifully.
One of the things I love most about orzo is that it feels like the perfect cross between rice and pasta. It’s small and delicate, but still has enough bite to make every forkful satisfying. Growing up, a meal built around beans and rice always felt like a feast, and this salad gives me those same comforting vibes—just with a fresh Mediterranean twist.
Whether you’re looking for an easy side dish or a light main meal, this lemon orzo recipe is one you’ll find yourself making on repeat all summer long.
At a Glance
- Ready in about 25 minutes
- Great for meal prep
- Packed with protein and fresh vegetables
- Bright lemon dressing
- Perfect for BBQs, picnics, and pasta salads
- Delicious as a side or main course
Ingredients:
For the Salad
- 227 grams dry gluten-free orzo, cooked and cooled
- 1 540 ml can chickpeas, drained and rinsed
- 2 cups cherry tomatoes, halved
- 3 cups arugula
- 1/2 cup fresh basil, torn
- 1/2 cup grated parmesan
- 1/3 cup toasted pine nuts
Lemon Dressing
- Zest of 2 lemons
- Juice of 2 lemons
- 1/3 cup olive oil
- 1 tsp salt
- 1/2 tsp fresh ground pepper
Instructions:
- Bring a large pot of salted water to a boil and cook the gluten-free orzo according to the package directions until al dente. Do not overcook or the orzo will be mushy.
- Drain, rinse under cold water, and allow the orzo to cool completely.
- In a small bowl or jar, whisk together the lemon zest, lemon juice, olive oil, salt, and pepper.
- In a large serving bowl, combine the cooled orzo, chickpeas, cherry tomatoes, arugula, basil, Parmesan, and toasted pine nuts.
- Pour the dressing over the salad and toss until evenly coated.
- Taste and adjust the seasoning if needed.
- Serve immediately or refrigerate until ready to enjoy.
- Don't forget to rate this recipe and leave a comment!
Why This Gluten Free Orzo Salad Works
The best pasta salads are all about balance.
This one combines:
- Tender gluten-free pasta cooked al dente
- Creamy chickpeas for protein
- Sweet cherry tomatoes
- Peppery arugula
- Fresh basil
- Salty Parmesan
- Toasted pine nuts for crunch
- A bright lemon dressing
Every bite has something different going on, which keeps it interesting from the first forkful to the last.
The lemon keeps everything tasting fresh, while the Parmesan and chickpeas make the salad hearty enough to stand on its own.
Notes From My Kitchen
This is exactly the kind of recipe I keep in my fridge during the summer.
I can scoop out a bowl for lunch, bring it to a friend’s house, or serve it alongside grilled chicken, fish, burgers, or corn on the cob.
Even though I use gluten-free pasta, everyone loves this recipe whether they eat gluten or not.
That’s always my goal.
I never want anyone to think they’re eating a “gluten-free recipe.”
I just want them to think they’re eating something delicious.
Ingredient Tips That Make a Difference In This Gluten Free Orzo Salad
Cook the Orzo Properly
Bring a large pot of salted water to a boil and cook the orzo until al dente.
Be careful not to overcook it or the salad can become mushy.
Rinse Under Cold Water
Cooling the pasta stops the cooking process and helps keep every piece separate.
Toast the Pine Nuts
Just a few minutes in a dry pan adds incredible flavor and crunch.
Fresh Herbs Matter
Fresh basil makes a huge difference, but parsley is another delicious option if that’s what you have on hand.
Use Fresh Lemon
Fresh lemon juice and zest brighten every ingredient in the salad.
Make This Gluten Free Lemon Orzo Salad Your Own
One of the reasons I love recipes like this is how adaptable they are.
Try adding:
- Kalamata olives
- A spoonful of pesto
- Fresh mozzarella
- Grilled chicken
- Roasted vegetables
- Fresh spinach
You can also swap the chickpeas for white beans if you prefer and regular orzo for the gluten free version.
If you’re craving something warm and creamy instead of a salad, this orzo risotto is another delicious way to enjoy this versatile pasta.
Gluten Free Orzo Salad: Perfect for Summer Gatherings
This salad is perfect for:
- Backyard BBQs
- Potlucks
- Beach lunches
- Meal prep
- Easy weeknight dinners
- Family gatherings
It travels well, tastes even better the next day, and is one of those recipes everyone asks for.
Gluten Free Orzo Salad: Frequently Asked Questions
Can I make this ahead of time?
Absolutely. It actually tastes even better after a few hours in the fridge.
Can I use regular orzo?
Yes. If you don’t need the recipe to be gluten-free, regular orzo works perfectly.
What gluten-free orzo do you recommend?
Use your favorite gluten-free pasta brand made with ingredients like rice flour or corn. Cook according to the package directions for the best texture.
Can I add more protein?
Definitely. Grilled chicken, shrimp, or extra chickpeas are all great additions.
How long will leftovers keep?
Store in an airtight container in the refrigerator for up to 3 days.
Why This Will Be Your New Favorite Pasta Salad
This gluten free lemon orzo salad is exactly the kind of recipe I want to eat all summer.
It’s fresh, satisfying, packed with bright flavors, and simple enough to throw together without much planning.
Whether I’m serving it alongside grilled chicken, bringing it to a potluck, or enjoying a bowl straight from the fridge the next day, it never disappoints.
For me, that’s the sign of a recipe worth keeping.
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Nicholetta Bokolas
Nicholetta is an award-winning food blogger and writer whose work lives at the intersection of food and story. She shares simple, approachable recipes inspired by the flavours she grew up with, grounded in the belief that good food should never be too complicated. She is currently writing a food memoir that traces her grandmother’s journey from Greece to Canada, and the recipes that carried her through building a new life and a successful restaurant. A lifelong home cook, Nicholetta is most at home in the kitchen, cooking for the people she loves and gathering around a table where food is as much about connection as it is about what’s on the plate.
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Very delicious
Thanks so much, Mona!
I do not add in the arugula. When I’m ready to serve I line the bowl with arugula and put the orzo salad on top. It keeps longer and the arugula is never wilted
Great tip, Virginia! Glad you liked this one!
Absolutely simple to make and verrrrrry delicious
Love this, Virginia! thanks for trying it out!
I am excited to try this; it sounds scrumptious. I’ve looked throughout the recipe and cannot find how many people this will serve. Can you please advise? Thanks!
Hi Jula, this is good for 2-4 people depending on whether this is a side or main! Hope this helps!