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Taco Layer Salad

This Taco Layer Salad is the ultimate crowd pleasing dish to bring to your next cookout, potluck, or summer gathering. Layers of shredded iceberg lettuce, seasoned taco meat, black beans, sweet onion, Roma tomatoes, and sharp cheddar cheese are piled high in a trifle dish and topped with a thick and creamy homemade ranch dressing that ties every layer together.

Served with gluten free tortilla chips for scooping, this gluten free taco salad is a hearty and satisfying dish that feeds a crowd and disappears fast every single time.

a clear trifle dish of layer taco salad next to a cream bowl of gluten free tortilla chips and a tan and white gingham kitchen towel

What makes this layered taco salad stand out from the rest is the homemade ranch dressing made from scratch with sour cream, mayonnaise, buttermilk powder, and fresh herbs.

It is thick, creamy, and so much better than anything from a bottle, and it holds up beautifully as the top layer of the salad without making everything soggy.

This is the gluten free layer salad your seven layer salad fans are going to love just as much, with all the bold flavors of taco night built right in. Make it ahead, keep it chilled, and let everyone dig in.

If you're looking for more salad recipes try my Seven Layer Salad, my Chopped Wedge Layer Salad, my High Protein Ranch Broccoli Cauliflower Salad or my Gluten Free BLT Pasta Salad.

You can find all my salad recipe here: Gluten Free Salad Recipes

a clear trifle dish of layer taco salad next to a cream bowl of gluten free tortilla chips and a tan and white gingham kitchen towel
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Ingredients

Instructions

In a skillet over medium heat add the ground beef. Brown and crumble the ground beef until it's cooked through without any pink left.

In a small bowl while the beef is cooking whisk together the chili powder, garlic powder, ground coriander, ground cumin, smoked paprika, salt and pepper.

Sprinkle the taco spice blend over the cooked ground beef over medium low heat and stir together until the spices are combined with the beef and heated through.

Remove the taco meat mixture from heat and let cool while you prepare the salad.

Chop the iceberg lettuce into bite size pieces and add as the first layer in your trifle dish.

Next add the drained and rinsed black beans, then the chopped sweet onion, next the chopped Roma tomatoes. Then layer on the shredded cheddar cheese.

In a small bowl make the ranch dressing by whisking together the buttermilk powder, dried parsley flakes, onion powder, garlic powder, salt, black pepper, dried chives, dried dill weed, sour cream, mayonnaise and milk. Pour the dressing over the top of the layer salad.

If you don't want to make this thick ranch dressing you could also purchase ranch dressing, but it will be runnier so I would wait to add the dressing until right before you serve the salad.

I topped the salad with slices from an avocado, but that's not necessary if you don't want to do that. I serve the salad with gluten free tortilla chips. I like to break mine into pieces and mix with my salad serving.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Taco Layer Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

Layers of shredded iceberg lettuce, seasoned taco meat, black beans, sweet onion, Roma tomatoes, and sharp cheddar cheese topped with a thick and creamy homemade ranch dressing and served with gluten free tortilla chips. This gluten free taco layer salad is the perfect make ahead dish for potlucks, cookouts, and summer gatherings.

Ingredients

Scale

Ranch Dressing:

Instructions

In a skillet over medium heat add the ground beef. Brown and crumble the ground beef until it's cooked through without any pink left.

In a small bowl while the beef is cooking whisk together the chili powder, garlic powder, ground coriander, ground cumin, smoked paprika, salt and pepper.

Sprinkle the taco spice blend over the cooked ground beef over medium low heat and stir together until the spices are combined with the beef and heated through.

Remove the taco meat mixture from heat and let cool while you prepare the salad.

Chop the iceberg lettuce into bite size pieces and add as the first layer in your trifle dish.

Next add the drained and rinsed black beans, then the chopped sweet onion, next the chopped Roma tomatoes. Then layer on the shredded cheddar cheese.

In a small bowl make the ranch dressing by whisking together the buttermilk powder, dried parsley flakes, onion powder, garlic powder, salt, black pepper, dried chives, dried dill weed, sour cream, mayonnaise and milk. Pour the dressing over the top of the layer salad.

If you don't want to make this thick ranch dressing you could also purchase ranch dressing, but it will be runnier so I would wait to add the dressing until right before you serve the salad.

I topped the salad with slices from an avocado, but that's not necessary if you don't want to do that. I serve the salad with gluten free tortilla chips. I like to break mine into pieces and mix with my salad serving.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish, Salads
  • Method: Chopped
  • Cuisine: American

If you make this Taco Layer Salad, I would love to hear what you think! Leave a comment below and let me know how it turned out, or tag me on Instagram so I can see your beautiful layers.

This is one of those recipes that always gets compliments at a gathering, so save it to your favorite Pinterest board so you have it ready for every cookout and potluck on your summer calendar!

Storage

Store leftover taco layer salad covered tightly in the trifle dish or transferred to an airtight container in the refrigerator for up to two days. Keep in mind that the lettuce will soften and the layers will begin to mix together as it sits, so this salad is best served the day it is made or the day after. The ranch dressing can be made separately and stored in the refrigerator for up to five days.

Top Tip

Let the taco meat cool completely before adding it to the salad layers. Warm meat will wilt the iceberg lettuce and cause the cheese to melt, which affects both the texture and the presentation of the salad. Once the meat is fully cooled, the layers stay clean and distinct all the way down to the bottom of the trifle dish, which is what makes this salad so impressive when you serve it.

Frequently Asked Questions

Can I make this taco layer salad ahead of time?

Yes, this salad is actually a great make ahead dish. Assemble all the layers up to 24 hours in advance and store it covered in the refrigerator. If you are concerned about the dressing making the salad soggy, you can also store the ranch dressing separately and add it right before you serve.

Do I have to use a trifle dish to make this salad?

A trifle dish is ideal because the clear sides let you see all the beautiful layers, which makes for a stunning presentation at a potluck or gathering. If you do not have one, a large clear glass bowl works just as well. The key is using a deep dish so you have enough room for all the layers.

Can I use store bought ranch dressing instead of homemade?

You can use store bought ranch dressing if you are short on time, but the homemade ranch in this recipe is thick and creamy in a way that store bought dressings are not. A thinner store bought dressing will run down through the layers more quickly, so if you go that route wait to add it until right before you serve the salad.

Can I substitute the ground beef for another protein?

Absolutely. Ground turkey or ground chicken seasoned with the same taco spice blend works beautifully in this recipe. You could also use shredded rotisserie chicken heated up with the taco seasoning for an even quicker version.

High Protein Ranch Broccoli Cauliflower Salad

This High Protein Ranch Broccoli Cauliflower Salad is the side dish you will want to bring to every summer gathering this season. Fresh broccoli and cauliflower are tossed with crispy bacon, shredded cheddar, red onion, and sunflower seeds, then coated in a creamy homemade ranch dressing made with plain Greek yogurt and buttermilk powder.

It is packed with protein, full of flavor, and comes together in minutes with no cooking required beyond the bacon.

a bowl of high protein ranch broccoli cauliflower salad next to a tan and white gingham kitchen towel

What makes this broccoli cauliflower salad stand out is the dressing. Instead of a mayo based ranch, this recipe uses Greek yogurt as the base, which keeps it creamy and rich while adding a serious protein boost to every serving.

The homemade ranch seasoning is made from scratch with garlic powder, onion powder, dill, and parsley, so the flavor is so much better than anything from a packet. Make it ahead and let it chill in the refrigerator before serving for the best results.

If you're looking for more gluten free broccoli recipes try my Sugar Free Broccoli Salad, my Air Fryer Roasted Parmesan Broccoli, my Gluten Free Chicken and Broccoli Pasta Bake or my Gluten Free Slow Cooker Beef and Broccoli.

You can find all my salad recipes here: Gluten Free Salad Recipes

a bowl of high protein ranch broccoli cauliflower salad next to a tan and white gingham kitchen towel
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Ingredients

Instructions

I like to cook my bacon in the oven. I line a baking sheet with aluminum foil and then lay out the bacon in a single layer. I bake at 375 degrees for 25-30 minutes until the bacon get as crispy as I want it. Let the bacon cool and then chop it into pieces.

In a large bowl add the bite size cauliflower florets, bite size broccoli florets, bacon, red onion, shredded cheese and sunflower seeds.

In a small bowl whisk together the plain greek yogurt, buttermilk powder, parsley flakes, onion powder, garlic powder, salt, dried dill weed, black pepper, and milk.

Pour the dressing over the salad mixture and stir to combine.

You can serve immediately, but I like to chill the salad for at least 30 minutes.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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High Protein Ranch Broccoli Cauliflower Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
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Description

Fresh broccoli and cauliflower tossed with crispy bacon, cheddar cheese, sunflower seeds, and a creamy homemade Greek yogurt ranch dressing. This high protein broccoli cauliflower salad is an easy make ahead side dish that is perfect for summer cookouts, potlucks, and busy weeknights.

Ingredients

Scale

Dressing

Instructions

I like to cook my bacon in the oven. I line a baking sheet with aluminum foil and then lay out the bacon in a single layer. I bake at 375 degrees for 25-30 minutes until the bacon get as crispy as I want it. Let the bacon cool and then chop it into pieces.

In a large bowl add the bite size cauliflower florets, bite size broccoli florets, bacon, red onion, shredded cheese and sunflower seeds.

In a small bowl whisk together the plain greek yogurt, buttermilk powder, parsley flakes, onion powder, garlic powder, salt, dried dill weed, black pepper, and milk.

Pour the dressing over the salad mixture and stir to combine.

You can serve immediately, but I like to chill the salad for at least 30 minutes.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish, Salads
  • Method: Chopped
  • Cuisine: American

If you make this High Protein Ranch Broccoli Cauliflower Salad, I would love to know what you think! Drop a comment below and let me know how it turned out, or tag me on Instagram so I can see it. This is the kind of salad that disappears fast at every gathering, so pin it to your favorite Pinterest board so you always know where to find it.

Storage

Store leftover salad in an airtight container in the refrigerator for up to three days. The dressing will continue to soak into the vegetables as it sits, which actually makes it taste even better the next day. Stir before serving and add a splash of milk if you want to loosen the dressing a bit.

Top Tip

For the best flavor and texture, chill the salad for at least 30 minutes before serving. The resting time allows the dressing to soak into the broccoli and cauliflower and the flavors to come together, making every bite taste so much better than if you serve it right away.

Frequently Asked Questions

Can I make this broccoli cauliflower salad ahead of time?

Yes, and it is actually better when you do. Make it up to 24 hours in advance and store it covered in the refrigerator. The dressing soaks into the vegetables as it chills and the flavors come together beautifully. Give it a good stir before serving.

Can I use mayo instead of Greek yogurt in the dressing?

You can substitute mayo for the Greek yogurt if you prefer a more traditional ranch dressing. Keep in mind that swapping the Greek yogurt for mayo will reduce the protein content of the salad. The Greek yogurt version is just as creamy and has a slightly tangy flavor that works really well with the ranch seasoning.

Do I have to use buttermilk powder in the dressing?

Buttermilk powder is what gives the dressing that classic ranch flavor, so it is worth tracking down if you can. It is usually found in the baking aisle at most grocery stores. I order my buttermilk powder from Amazon. If you cannot find it, you can substitute an equal amount of dry milk powder and add a small splash of white vinegar to mimic the tangy buttermilk flavor.

Can I add other vegetables or mix ins to this salad?

Absolutely. This salad is very flexible. Sliced black olives, diced celery, shredded carrots all make great additions. You can also swap the sunflower seeds for pumpkin seeds or chopped pecans if you want a different crunch.

Gluten Free Lime Cilantro Pasta Salad

This easy gluten free lime cilantro pasta salad is the most vibrant and flavorful cold pasta salad you are going to make all summer long. Gluten free fusilli pasta gets tossed with juicy halved grape tomatoes, crisp cucumber, colorful bell peppers, red onion, and creamy chunks of fresh avocado and then coated in the most incredible homemade lime cilantro dressing made with fresh lime juice, cilantro leaves, olive oil, and a perfectly balanced blend of cumin, garlic powder, and a touch of sugar.

Everything comes together in just 30 minutes and the bright, zesty, herbaceous dressing makes this one of the most crowd pleasing and refreshing gluten free pasta salad recipes you will ever bring to a summer gathering.

a serving bowl of gluten free lime cilantro pasta salad next to a serving spoon

What makes this gluten free cilantro lime pasta salad truly special is that it gets even better the longer it sits. The pasta absorbs the vibrant lime cilantro dressing overnight and every single ingredient melds together into a deeply flavorful cold pasta salad that is even more delicious on day two than it was on day one.

It is completely gluten free from start to finish, packed with fresh vegetables, and the kind of make ahead summer side dish that works beautifully for BBQs, potlucks, picnics, and easy weeknight dinners.

If you love bold and fresh flavors and are looking for a gluten free pasta salad that stands out from the crowd this is the recipe to add to your summer rotation.

If you are looking for more gluten free pasta salad recipes try my Gluten Free BLT Pasta Salad, my Gluten Free Green Goddess Pasta Salad, my Easy Gluten Free Bow Tie Pasta Salad or my Easy Gluten Free Macaroni Salad.

You can find all of my salad recipes here: Gluten Free Salad Recipes

a serving bowl of gluten free lime cilantro pasta salad next to a serving spoon and a tan gingham kitchen towel
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Ingredients

Instructions

Bring a large pot of salted water to a boil. Cook the gluten free fusilli pasta per the instructions on the box. Drain the cooked pasta and rinse thoroughly in cold water until completely cooled. Pour the drained and rinsed pasta into a large mixing bowl.

While the pasta is cooking make the lime cilantro dressing. Add the lime juice, fresh cilantro leaves, olive oil, sugar, garlic powder, salt, ground cumin, and black pepper to a blender or food processor. Blend until the dressing is smooth and the cilantro is very finely chopped and evenly incorporated throughout the dressing.

Pour the lime cilantro dressing over the cooled pasta in your mixing bowl and stir to coat the pasta evenly.

Add the halved grape tomatoes, finely diced red onion, chopped cucumber, red bell pepper chunks, and yellow bell pepper chunks to the mixing bowl. Stir all of the ingredients together until everything is evenly coated in the dressing.

Cover the bowl tightly and refrigerate for at least 30 minutes before serving. For the best possible flavor make this salad the day before and refrigerate overnight. The pasta will absorb the lime cilantro dressing and the flavors will meld together beautifully overnight making this salad even more delicious on day two.

Right before serving add the fresh avocado chunks and gently fold them into the salad.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Lime Cilantro Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy gluten free lime cilantro pasta salad is packed with fresh vegetables and tossed in a vibrant homemade lime cilantro dressing made with fresh lime juice, cilantro, olive oil, and cumin! Gluten free fusilli pasta, juicy grape tomatoes, crisp cucumber, colorful bell peppers, red onion, and creamy avocado chunks come together in just 30 minutes for the most refreshing and crowd pleasing gluten free summer pasta salad!

Ingredients

Scale

Instructions

Bring a large pot of salted water to a boil. Cook the gluten free fusilli pasta per the instructions on the box. Drain the cooked pasta and rinse thoroughly in cold water until completely cooled. Pour the drained and rinsed pasta into a large mixing bowl.

While the pasta is cooking make the lime cilantro dressing. Add the lime juice, fresh cilantro leaves, olive oil, sugar, garlic powder, salt, ground cumin, and black pepper to a blender or food processor. Blend until the dressing is smooth and the cilantro is very finely chopped and evenly incorporated throughout the dressing.

Pour the lime cilantro dressing over the cooled pasta in your mixing bowl and stir to coat the pasta evenly.

Add the halved grape tomatoes, finely diced red onion, chopped cucumber, red bell pepper chunks, and yellow bell pepper chunks to the mixing bowl. Stir all of the ingredients together until everything is evenly coated in the dressing.

Cover the bowl tightly and refrigerate for at least 30 minutes before serving. For the best possible flavor make this salad the day before and refrigerate overnight. The pasta will absorb the lime cilantro dressing and the flavors will meld together beautifully overnight making this salad even more delicious on day two.

Right before serving add the fresh avocado chunks and gently fold them into the salad.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish, Salads
  • Method: Chopped
  • Cuisine: American

If you make this Gluten Free Lime Cilantro Pasta Salad I would love to hear what you think! Leave a star rating and a comment below and let me know what you served it with.

Don't forget to save this recipe to your Pinterest boards so you can find it again all summer long!

Storage

Store this gluten free lime cilantro pasta salad in an airtight container in the refrigerator for up to 3 days. Keep in mind that the avocado will begin to brown after the first day so for the best appearance and texture add the avocado right before serving rather than mixing it in when you first assemble the salad.

The pasta will absorb some of the lime cilantro dressing as it sits which actually makes the flavor even better on day two. If the salad seems a little dry after sitting in the refrigerator drizzle a small amount of olive oil and lime juice over the top and give it a good stir before serving to freshen everything back up.

This pasta salad is not suitable for freezing as the vegetables will become mushy and watery and the avocado will turn brown once thawed.

Top Tip

Add the avocado chunks right before serving rather than mixing them in with the rest of the ingredients when you first assemble the salad. Avocado browns and becomes mushy quickly once cut and mixed into a dressed salad so adding it at the last minute keeps it looking fresh, vibrant, and beautiful. If you are making this salad the day before a gathering mix everything together except the avocado and store it covered in the refrigerator overnight. Cut and add the fresh avocado chunks right before you are ready to serve for the best color, texture, and presentation every single time.

Frequently Asked Questions

Can I make this lime cilantro pasta salad ahead of time?

Yes and I actually recommend it! This pasta salad gets even better the longer it sits in the refrigerator as the pasta absorbs the vibrant lime cilantro dressing and all the flavors meld together beautifully. Make it the day before your gathering and store it covered in the refrigerator overnight for the best possible flavor. Just wait to add the avocado chunks until right before serving to keep them fresh and prevent them from browning. Give the salad a good stir before serving and add a drizzle of olive oil and lime juice if it needs a little refreshing.

Can I use a different pasta shape for this recipe?

Yes! While gluten free fusilli works beautifully because the spiral shape holds onto the lime cilantro dressing so well you can substitute any short gluten free pasta shape you have on hand. Gluten free rotini, penne, bowties, or shells all work well in this recipe. Avoid long pasta shapes like spaghetti or fettuccine as they do not hold the dressing as well and are harder to mix and serve evenly in a cold pasta salad.

Can I leave out the cilantro if I do not like it?

Absolutely! Cilantro is a polarizing herb and many people either love it or strongly dislike it. If you are not a cilantro fan you can simply leave it out and replace it with fresh flat leaf parsley for a similar fresh herb flavor without the distinctive cilantro taste. The dressing will still be bright and flavorful from the fresh lime juice, olive oil, cumin, and garlic powder. You can also reduce the amount of cilantro rather than leaving it out entirely if you want just a hint of the herb without it being the dominant flavor.

How do I keep the avocado from turning brown in this pasta salad?

The best way to keep the avocado fresh and vibrant is to add it right before serving rather than mixing it in when you first assemble the salad. The lime juice in the dressing does help slow the browning process but avocado will still begin to turn brown after several hours in a dressed salad.

Can I add protein to this pasta salad to make it a main dish?

Absolutely! This lime cilantro pasta salad is wonderful as a vegetarian side dish but is also delicious with added protein for a more substantial main course. Grilled or rotisserie chicken sliced or shredded over the top is a classic and delicious addition. Black beans or chickpeas are a great plant based protein option that would work beautifully with the Mexican inspired flavors in this salad. Grilled shrimp is another wonderful option that pairs perfectly with the bright lime and cilantro dressing.

Can I add other vegetables to this pasta salad?

Absolutely! This recipe is very easy to customize with whatever fresh vegetables you have on hand or whatever looks good at the farmers market. Sweet corn cut fresh from the cob, black beans, diced jalapeño for a little heat and diced mango are all wonderful additions that would complement the lime cilantro dressing beautifully. Feel free to mix and match your favorite summer vegetables to make this pasta salad your own.

Fruit Salad with Honey Lime Dressing

This easy fruit salad with honey lime dressing is the most refreshing and vibrant summer side dish and it comes together in just 15 minutes with fresh seasonal fruit and a simple three ingredient dressing. Juicy red and green grapes, sweet fresh pineapple, sliced strawberries, and plump blueberries get tossed in a light and zesty dressing made with honey, fresh lime juice, and lime zest that brings all the fruit flavors together beautifully.

It is naturally gluten free, completely dairy free, and the kind of fresh and colorful dish that looks stunning on any table from a casual weeknight dinner to a summer BBQ, potluck, or holiday gathering.

a large serving bowl of fruit salad with honey lime dressing nexts to a tan and white gingham kitchen towel

What sets this honey lime fruit salad apart from a basic fruit salad is the simple step of washing the fruit in a white vinegar and water solution before adding it to the bowl. This method removes any wax, pesticide residue, and bacteria from the surface of the fruit which keeps it fresher longer and actually makes the fruit taste cleaner and more vibrant.

The honey lime dressing is the perfect finishing touch, light enough to let the natural sweetness of the fruit shine through while adding a bright and citrusy flavor that makes every bite taste fresh and summery.

Make it ahead and store it in the refrigerator until you are ready to serve for an easy and crowd pleasing gluten free summer dessert or side dish.

If you're looking for more cold salad recipes try my Pineapple Coleslaw, my Strawberry Spinach Salad with Balsamic Poppyseed Dressing, my Gluten Free Frog Eye Salad or my Easy Apple Slaw with Poppyseed Dressing.

You can find all of my salad recipes here: Gluten Free Salad Recipes

a large serving bowl of fruit salad with honey lime dressing nexts to a tan and white gingham kitchen towel
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Ingredients

Instructions

Wash the grapes, strawberries and blueberries by soaking them in 1 part white vinegar to 3 parts cold water for 5-10 minutes. Rinse them thoroughly with cold water and dry them completely to prevent sogginess.

While the other fruit it soaking, core and chop the fresh pineapple into bite size pieces. Core and quarter the strawberries. Add your rinsed and prepared fruit to a large serving bowl.

In a small bowl or measuring cup add the honey, lime juice and lime zest. Whisk together until combined.

Pour the dressing over your fruit mixture and gently stir to combine.

Serve immediately or store covered in the refrigerator until ready to serve.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Fruit Salad with Honey Lime Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 20 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy fruit salad with honey lime dressing is a fresh and vibrant gluten free side dish ready in just 15 minutes! Juicy red and green grapes, sweet fresh pineapple, sliced strawberries, and plump blueberries are tossed in a simple honey, lime juice, and lime zest dressing that brings all the summer fruit flavors together beautifully. The perfect easy gluten free summer side dish for BBQs, potlucks, and warm weather entertaining!

Ingredients

Scale

Instructions

Wash the grapes, strawberries and blueberries by soaking them in 1 part white vinegar to 3 parts cold water for 5-10 minutes. Rinse them thoroughly with cold water and dry them completely to prevent sogginess.

While the other fruit it soaking, core and chop the fresh pineapple into bite size pieces. Core and quarter the strawberries. Add your rinsed and prepared fruit to a large serving bowl.

In a small bowl or measuring cup add the honey, lime juice and lime zest. Whisk together until combined.

Pour the dressing over your fruit mixture and gently stir to combine.

Serve immediately or store covered in the refrigerator until ready to serve.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Side Dish, Salads
  • Method: Chopped
  • Cuisine: American

If you make this Fruit Salad with Honey Lime Dressing I would love to hear what you think! Leave a star rating and a comment below and let me know what fruit combinations you used.

Don't forget to save this recipe to your Pinterest boards so you can find it again all summer long!

Storage

Store this fruit salad with honey lime dressing in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 3 days. Keep in mind that the fruit will release its natural juices as it sits and the salad will become more liquid over time. Give it a gentle stir before serving and drain off any excess liquid if needed.

The strawberries tend to soften the fastest so if you are making this salad more than a few hours ahead consider adding the strawberries right before serving to keep them firm and fresh. This fruit salad is not suitable for freezing as the fruit will become mushy and watery once thawed.

Top Tip

Make sure your fruit is completely dry before adding it to the serving bowl and tossing it with the honey lime dressing. Any excess water left on the fruit after washing and rinsing will dilute the dressing and make the salad watery and bland rather than bright and flavorful.

After rinsing the grapes, strawberries, and blueberries spread them out on a clean kitchen towel or paper towels and pat them gently dry before adding them to the bowl. Taking this extra few minutes to dry the fruit thoroughly makes a significant difference in how well the honey lime dressing coats every piece of fruit and how long the salad stays fresh in the refrigerator.

Frequently Asked Questions

Can I make this fruit salad ahead of time?

Yes! This fruit salad can be made up to 24 hours ahead of time and stored covered in the refrigerator until you are ready to serve. For the best results make the salad and add the honey lime dressing a few hours before serving rather than the day before. If you need to make it the day before I recommend storing the prepared fruit and the dressing separately in the refrigerator and tossing everything together right before serving. You can also prep all of the fruit ahead of time and add the strawberries right before serving since they tend to soften faster than the other fruits in this salad.

Can I use different fruit in this salad?

Absolutely! This honey lime fruit salad is very easy to customize with whatever fresh fruit you have on hand or whatever is in season. Fresh raspberries, blackberries, mandarin orange segments, kiwi slices, peach slices, and mango chunks are all wonderful additions or substitutions. Just make sure to cut everything into similar sized bite size pieces so the salad is easy to serve and every bite has a good mix of fruit. The honey lime dressing pairs beautifully with almost any combination of fresh summer fruit.

How do you keep fruit salad from getting soggy?

The key to keeping fruit salad from getting soggy is to make sure the fruit is completely dry before adding the dressing and to serve it as close to the time of making it as possible. The honey lime dressing in this recipe is intentionally light so it coats the fruit without making it soggy. Adding the strawberries right before serving also helps since strawberries release more juice than the other fruits in this salad and can contribute to a waterier texture if they sit too long in the dressing.

Can I substitute lemon juice for the lime juice in the dressing?

Yes! Fresh lemon juice works beautifully as a substitute for lime juice in this honey dressing. The flavor will be slightly different but equally bright and citrusy. Use the same amount of lemon juice as the lime juice called for in the recipe and substitute lemon zest for the lime zest. A honey lemon dressing is a classic and delicious pairing with fresh summer fruit and works especially well if you are using berries and peaches in your salad.

Is this fruit salad gluten free?

Yes! This fruit salad with honey lime dressing is naturally gluten free from start to finish. All of the ingredients including the fresh fruit, honey, lime juice, and lime zest are naturally gluten free with no substitutions needed. It is also naturally dairy free and vegetarian making it a wonderful option for serving a crowd with a variety of dietary needs and preferences. Just make sure your honey is pure honey with no added ingredients to keep the recipe completely gluten free.

Mediterranean Chicken Orzo Salad

This Mediterranean Chicken Orzo Salad is the kind of recipe that belongs on every spring and summer table. Once you make it you are going to put it on repeat all season long. Tender cubed chicken breast, fresh grape tomatoes, crisp cucumber, roasted red peppers, green olives, and green onions are tossed with brown rice orzo and creamy feta cheese in the most delicious homemade lemon orzo salad dressing that is bright, tangy, and packed with Mediterranean flavor in every single bite.

It is a cold orzo salad that is hearty enough to serve as a complete meal and beautiful enough to bring to any gathering.

mediterranean chicken orzo salad in a white bowl next to a tan and white gingham kitchen towel

This easy orzo salad recipe is naturally gluten free, completely make ahead friendly, and perfect for absolutely every occasion you can think of. It is the ultimate potluck pasta salad that feeds a crowd without any stress.

Just toss everything together, pour the dressing over the top, and let it chill in the refrigerator for at least an hour before serving.

Whether you are looking for a light summer dinner, a healthy gluten free meal prep option for the week or a stunning cold chicken pasta salad recipe to bring to your next gathering this Mediterranean chicken orzo salad is going to be your new go to all spring and summer long.

If you are looking for more gluten free pasta salads try my Gluten Free BLT Pasta Salad, my Gluten Free Green Goddess Pasta Salad, my Easy Gluten Free Bow Tie Pasta Salad or my Easy Gluten Free Macaroni Salad.

You can find all of my salad recipes here: Gluten Free Salad Recipes

mediterranean chicken orzo salad in a white bowl
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Ingredients

Instructions

In a measuring cup or small bowl whisk together the olive oil, apple cider vinegar, lemon juice, lemon zest, oregano, basil, salt, pepper and garlic powder. Set aside.

Cook the orzo according to the package instructions. Rinse in cold water, drain and pour into a large serving bowl.

Add the cubed chicken breast, tomatoes, cucumber, drained roasted red peppers, green olives, green onions and feta cheese.

Stir the dressing and pour over the top of the orzo mixture. Stir to combine.

Refrigerate covered for at least 1 hour before serving.

Supplies

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Mediterranean Chicken Orzo Salad

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  • Author: Elaine VanVleck
  • Total Time: 1 hour 23 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
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Description

This Mediterranean Chicken Orzo Salad is loaded with tender chicken, grape tomatoes, crisp cucumber, roasted red peppers, green olives, green onions, and feta cheese tossed with brown rice orzo in a bright homemade lemon dressing with apple cider vinegar, oregano, and basil. It is a hearty cold orzo salad that gets even more flavorful as it sits making it the ultimate make ahead potluck pasta salad, summer meal prep recipe, and easy weeknight dinner all in one. Naturally gluten free and ready to serve after just one hour of chilling in the refrigerator!

Ingredients

Scale

Instructions

In a measuring cup or small bowl whisk together the olive oil, apple cider vinegar, lemon juice, lemon zest, oregano, basil, salt, pepper and garlic powder. Set aside.

Cook the orzo according to the package instructions. Rinse in cold water, drain and pour into a large serving bowl.

Add the cubed chicken breast, tomatoes, cucumber, drained roasted red peppers, green olives, green onions and feta cheese.

Stir the dressing and pour over the top of the orzo mixture. Stir to combine.

Refrigerate covered for at least 1 hour before serving.

  • Prep Time: 1 hour, 15 minutes
  • Cook Time: 8 minutes
  • Category: Side Dish, Salads
  • Method: Chopped
  • Cuisine: American

If you made this Mediterranean Chicken Orzo Salad I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite easy and impressive recipes for spring and summer and I hope it becomes one of yours too!

Storage

Store leftover Mediterranean chicken orzo salad in an airtight container in the refrigerator for up to 4 days. The salad actually gets better the longer it sits as the orzo absorbs the lemon dressing and the flavors continue to meld together.

If the salad thickens up in the refrigerator simply drizzle a little extra olive oil and a squeeze of fresh lemon juice over the top and stir to loosen it back up before serving. This recipe is not recommended for freezing as the fresh vegetables and feta cheese do not hold up well to freezing and thawing.

Top Tip

Make this salad at least a few hours ahead of time and ideally the night before you plan to serve it. The flavors develop and deepen beautifully as the salad sits in the refrigerator and the orzo soaks up the lemon dressing for the most delicious result.

If the salad looks a little dry after sitting overnight just drizzle a little extra olive oil and a squeeze of fresh lemon juice over the top and give it a good stir before serving and it will be perfect!

Frequently Asked Questions

Can I make this Mediterranean Chicken Orzo Salad ahead of time?

Yes and I actually recommend it! This cold orzo salad is the perfect make ahead recipe because the flavors develop and deepen beautifully as it sits in the refrigerator. Make it the night before you plan to serve it for the best possible flavor. Just give it a good stir before serving and add a drizzle of olive oil and a squeeze of fresh lemon juice if it has thickened up overnight. It is one of those recipes that is genuinely better the next day.

What gluten free orzo do you recommend for this recipe?

I use Jovial Brown Rice Orzo in this recipe and it is my absolute favorite gluten free orzo. It holds up beautifully in cold pasta salads without getting mushy and has a wonderful texture that is very close to traditional orzo. It is available at many grocery stores and on Amazon. Make sure you rinse the orzo in cold water after cooking and drain it well before adding the other ingredients to stop the cooking process and keep it from clumping together.

Can I use rotisserie chicken in this recipe?

Absolutely! Rotisserie chicken is one of my favorite shortcuts for this Mediterranean chicken orzo salad and it makes the recipe even faster and easier to pull together. Simply shred or cube the rotisserie chicken and add it directly to the salad. It adds a wonderful savory flavor that works beautifully with the lemon dressing and Mediterranean ingredients. This is a great way to use up leftover rotisserie chicken from earlier in the week.

Can I add or substitute vegetables in this recipe?

Yes this recipe is very easy to customize with your favorite vegetables. Kalamata olives are a great substitute for green olives if you prefer a stronger olive flavor. Artichoke hearts, sun dried tomatoes, red onion, or baby spinach are all delicious additions that work beautifully with the Mediterranean flavors in this salad. If you want to add more color sliced bell peppers or halved yellow tomatoes make the salad even more beautiful and vibrant.

Can I make this Mediterranean Chicken Orzo Salad without chicken?

Yes! This salad is delicious without the chicken and is still hearty and satisfying thanks to the orzo, feta cheese, olives, and vegetables. You can also substitute the chicken with chickpeas for a plant based protein option that complements the Mediterranean flavors beautifully. Simply drain and rinse a can of chickpeas and add them directly to the salad in place of the chicken.