Wild Rice and Orzo Salad

By: DairyFreeGina

Dairy Free Vegan Gluten Free


This is my friend Marina’s famous salad. I serve it every year at Easter. It is also a great dish for a party
or potluck. Make it a day ahead so the flavors can meld. I’ve modified this recipe to make it gluten free by using a gluten free orzo. This salad is naturally dairy free.

Salad can be made a day ahead and, in fact, will be more flavorful as the flavors would have had time to meld .

Ingredients:
1 cup cooked wild rice
1 cup cooked gluten free orzo
½ cup each red and green peppers, diced
½ cup pitted black olives, sliced
1/3 cup sundried tomatoes – I prefer using sundried tomatoes NOT soaked in oil
2 tbsp drained capers (rinse these several times to remove the salt)

Directions:

  1. Combine all of the above in a large mixing bowl.

2. To make the dressing, in a separate jar combine the following:
½ cup Extra Virgin Olive Oil
1/3 cup balsamic vinegar
2 tbsp fresh, chopped basil
2 tbsp chopped scallions
2 cloves minced garlic
1 tsp black pepper, salt (optional)to taste

3. Toss salad with dressing to taste. Refrigerate any leftover dressing and use within a week.

Have you tried orzo? What’s your favorite way to eat it? As a pasta with sauce, in soup , salad? Share in the comments section

Like this recipe? Share i with friends vvia email andnsocial media andfindmore yummy recieps at http://www.dairyfreegina.com

@DairyFreeGina please do not publish or reproduce recipes or phots without the wiritten permission of DairyFreeGina

Wild Rice and Orzo Salad

Easy to make salad perfect for a weekday meal or elegant dinner
Course: Main Course, Salad
Keyword: Dairy Free, Easy Recipe, Gluten Free, pasta salad, Recipe, salad, summer
Author: DairyFreeGina

Ingredients

  • 1 cup wild rice, cooked
  • 1 cup gluten free orzo, cooked
  • 1/2 cup red and green peppers, diced
  • 1/2 cup pitted black olives, sliced
  • 1/3 cup sundried tomatoes – I prefer using sundried toatoes NOT soaked in oil
  • 2 tbsp capers , drained (rinse these several times to remove the salt)

Instructions

  • Combine all of the above in a large mixing bowl
  • To make the dressing, in a separate jar combine the following:½ cup Extra Virgin Olive Oil1/3 cup balsamic vinegar2 tbsp fresh, chopped basil2 tbsp chopped scallions2 cloves minced garlic1 tsp black pepper, salt (optional)to taste
  • Toss dressing with salad. refrigerate any unsued dressing . Keeps for a week.
Please follow and like us:
DairyFreeGina

Leave a Reply