Mediterranean Cassava Orzo Salad (Gluten-Free and Dairy-Free)

When I found orzo pasta made from cassava root, I was so excited. In general, I've found that finding gluten-free pasta (or grain-free pasta for that matter) that cooks and tastes like traditional wheat flour pasta is really tricky. It can cook up really hard, mealy, or overly starchy. I had not had any luck finding a good orzo pasta-- until now!

Before my transition to a gluten and dairy-free diet, I LOVED making orzo pasta salads. So when I found this Cassava Orzo Pasta (made by the brand Jovial, not sponsored) I knew I needed to re-create one of my favorite orzo pasta salads. This Mediterranean Cassava Orzo Salad gets its brightness from tomatoes and bell peppers, a delicious briny bite from olives and vegan feta, and freshness from wilted spinach. It is remarkably similar in both texture and taste to the traditional salad I used to make—and the dairy-free feta crumbles made by the brand Follow Your Heart (not sponsored) absolutely take it to the next level.

Bring it to your next BBQ or summer gathering- no one will be able to tell any different!

How to Make this Cassava Orzo Salad

Cook the Cassava Orzo: Boil the cassava orzo in salted water until al dente (about 13 minutes). Combine The Veggies: While the cassava orzo is cooking, add the white beans, bell peppers, red onion, halved tomatoes, and sliced olives to a small bowl.

Whisk Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, paprika, salt, and pepper until well combined.

Drain and Combine the Cassava Orzo: Drain and rinse the orzo in a colander with hot water for 5-10 seconds. Rinsing removes the residual starches and keeps the cassava orzo from sticking together, don't skip this step. Toss the hot orzo immediately with the chopped spinach in a large mixing bowl so the residual heat slightly wilts the greens.

Mix Orzo with the Veggies and Dressing: Add the veggie mixture to the orzo mixture then pour the lemon-garlic dressing over the top and toss thoroughly to coat.

Garnish and Finish: Gently fold in the crumbled vegan feta and scatter the toasted pine nuts over the top right before serving to keep them perfectly crunchy.

Check out the full recipe below! I hope you enjoy!