When the garden is overflowing with summer produce, this Gluten Free Summer Orzo Pasta Salad is an ideal way to use it up. It’s quick to prepare, refreshingly light, and easy to serve as a main or a side.
With temperatures rising, I prefer meals that are cool and simple to assemble for both lunch and dinner. This salad combines ripe heirloom tomatoes, tender zucchini and squash, crunchy celery and bell pepper, and bright lemon-thyme vinaigrette with small pasta for a satisfying bite.
The vegetables in the recipe are suggestions — use whatever is freshest or what you have on hand. Cut everything into small, spoon-friendly pieces so the salad is easy for guests to serve themselves and for children learning to use utensils.
This dish stores well in the refrigerator and is convenient for anyone who wants a quick, healthy snack or a late dinner. It works wonderfully as a vegetarian main or as a chilled side to grilled meats fresh from the barbecue.
If you prefer to save time, a store-bought vinaigrette will do, but homemade is quick and usually more flavorful. Just choose a gluten-free dressing if you need to avoid gluten — it can appear in unexpected places.
For those who require gluten-free pasta, a good-quality brand will hold its texture after cooking. If gluten is not a concern, regular orzo or any small short pasta will work just as well. I often cook the pasta in part chicken or vegetable stock for extra depth of flavor; if you use water, add about a teaspoon of salt to the cooking water.
After cooking, toss the pasta with a little olive oil so the grains don’t stick together. Sauté the firmer vegetables briefly so they retain some bite, then combine everything with fresh tomatoes, green onion and a few tablespoons of vinaigrette. Let the salad rest for at least 30 minutes so the flavors meld and the pasta absorbs the dressing.
Special thanks to a friend for the beautiful bowl used in these photos — small touches like a pretty serving dish make a simple salad feel like a celebration.
Enjoy this Gluten Free Summer Orzo Pasta Salad throughout the year using seasonal vegetables. It’s especially welcome on hot days when you want something cool, colorful, and satisfying.
Stay cool, and enjoy!
If you try this recipe, I’d love to hear how it turned out — please leave a comment below.
Key Ingredients for Summer Orzo Pasta Salad:
- Lemon juice, extra virgin olive oil, prepared mustard, fresh thyme
- Orzo (gluten-free or regular), chicken or vegetable stock or water
- Celery, red bell pepper, garlic, yellow squash, zucchini, heirloom tomatoes, green onion
PRO Tip:
If you cook the pasta in stock, taste the stock first and omit added salt if it’s already salty. Using half stock and half water keeps the flavor balanced without overpowering the vegetables. Cutting vegetables into small, uniform pieces makes the salad easier to eat and more enjoyable for everyone.
How to make Summer Orzo Pasta Salad:
- Make the vinaigrette: whisk or shake lemon juice, olive oil, mustard, a pinch of sugar, thyme, salt and pepper until combined. Adjust seasoning to taste.
- Cook the orzo according to package directions; consider using part stock for extra flavor. Drain and toss with a little olive oil to prevent sticking.
- Sauté celery and bell pepper in a skillet with olive oil until slightly softened (about 2 minutes). Add garlic, yellow squash and zucchini and cook just until the squash is barely tender.
- Combine the cooked vegetables with the orzo in a large bowl. Add tomatoes, green onion, extra thyme, salt and pepper.
- Toss with 2–3 tablespoons of the vinaigrette to coat. Taste and adjust seasoning or add more dressing if desired.
- Let the salad rest at room temperature for at least 30 minutes so the flavors meld, then serve. Refrigerate leftovers and bring to a slightly cool room temperature before serving.
Recommended Tools:
- Chef’s knife
- Cutting board
- Paring knife
- Large stockpot or saucepan
- Colander
- Large mixing bowl
- Skillet or sauté pan
Gluten-Free Tips:
Any reliable gluten-free pasta will work; follow package directions closely for best texture. If using stock to cook the pasta, confirm the stock label is gluten-free. If you’re unsure about a product’s gluten status, use plain water and add salt to taste.
Gluten Free Summer Orzo Pasta Salad
A light, fresh pasta salad that highlights summer vegetables with a lemon-thyme vinaigrette. Easy to make ahead and perfect for picnics, potlucks, or everyday meals.
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, or water
- 2 tbsp olive oil, plus extra for tossing
- 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 lid and shake until emulsified. Adjust seasoning to taste. Store refrigerated up to a week.
- Cook the Pasta: Prepare orzo according to package directions. Substitute half the cooking water with stock for more flavor. Drain and toss with a little olive oil.
- Drain the orzo into a colander, transfer to a large bowl, and set aside.
- Prepare the Vegetables: In a hot skillet, heat olive oil and sauté celery and bell pepper until just softened (about 2 minutes). Add garlic, squash and zucchini and cook 1 minute more to barely soften.
- Combine the vegetables with the orzo, add tomatoes, green onion and thyme. Toss with 2–3 tbsp vinaigrette until evenly coated.
- Taste and adjust seasonings. Let the salad rest 30 minutes for flavors to meld before serving. Store leftovers covered in the refrigerator and bring to cool room temperature before serving.
- Recipe Source: The Heritage Cook
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
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Welcome! The suggestions here are not medical or dietary advice and are not a substitute for professional guidance. Unauthorized use or duplication of material from The Heritage Cook without permission is prohibited. This post was originally shared in Aug 2017 and updated in 2021.