Summer Orzo Salad

June 16, 2021 By Leanne 28 Comments

Summer Orzo Salad is a light and fresh pasta salad, loaded with grilled corn, zucchini and peaches. It brings together the best of summer ingredients, making it the perfect side dish for BBQs, picnics and potlucks.

When it comes to summer grilling, I’m definitely all about the side dishes. Don’t get me wrong, I love a good burger, steak or salmon fillet cooked on the grill, but what I look forward to the most are all the sides. And pasta salads are always a crowd pleasing side dish!

So, I’m taking it up a notch by using orzo pasta and pairing it with seasonal corn, zucchini and peaches!

Summer orzo salad in a large grey bowl with two large wooden spoons inserted into it.

*This post was originally published in July 2019. It has been updated with a few adjustments to the recipe and new text including helpful tips for readers.

Why you’ll love this recipe

It’s a sweet and savoury combination with grilled veggies and sweet peaches mixed with a tangy honey garlic vinaigrette.
Orzo is a fun way to change up your pasta salads from the typical rotini or elbow macaroni.
It’s easy to customize, so feel free to substitute your favourite fruits and veggies. Recipe variations are included at the bottom of this post!

What is orzo?

Orzo is a small rice-shaped pasta made with semolina flour and works well in pasta or rice-style dishes. While it may resemble rice, you can usually find it in the pasta aisle of your grocery store. It’s typically a white pasta, but whole wheat varieties are also available (although I’ve never been able to find them locally).

You can serve it up as a side dish like you would rice, or you can add it to casseroles, salads or soups like this lemon chicken orzo soup. It bakes up nicely in a cheesy casserole, and of course, it’s the perfect base for a light summer pasta salad.

Ingredients to make orzo pasta salad arranged on a wooden board.

Details on the ingredients

*For a full list of ingredients and their quantities, refer to the recipe card at the end of this post.

Orzo – You’ll need 1 ½ cups of uncooked orzo pasta. It will double in size, so you’ll get about 3 cups cooked.

Corn – We’re using fresh summer corn and grilling it on the BBQ. You can also boil it, steam it or roast it in the oven. In a pinch, you can even use canned or frozen corn.

Zucchini – I used 2 medium-sized green zucchini, but you can use 1 large or 2 small. You can also substitute yellow zucchini.

Peaches – Since we’re grilling the peaches, you’ll want them to be firm. They should still be ripe and juicy, but avoid soft peaches as they’ll get a bit mushy on the grill.

Baby tomatoes – You can use grape or cherry tomatoes. I cut them in half but you can also keep them whole. I would avoid using large tomatoes and cutting them into pieces as they will be too watery and seedy in the salad.

Fresh basil – This is key to the summer flavour in this salad, in my opinion, so if you can get your hands on fresh basil, you won’t regret it!

Crumbled feta – I like the little bit of creaminess that the feta adds to the salad, and its tanginess pairs nicely with the vinaigrette. Goat cheese will also work.

Homemade vinaigrette – This is a basic recipe and just requires extra virgin olive oil, white wine vinegar, honey, fresh lemon juice, cloves of garlic and salt.

Ingredients to make orzo salad added to a large bowl with wooden spoons.

How to make orzo pasta salad

Prepare the vinaigrette. Add the oil, vinegar, honey, lemon juice, garlic and salt to a blender and blend on high until smooth. Set aside.
Cook the orzo. Just follow the package instructions for cooking. Then, drain, rinse with cold water and drain again.
Grill the corn, zucchini and peaches. Grill them on the BBQ or on an indoor grill or grill pan. Let the veggies and peaches cool slightly at room temperature, then cut the corn away from the cob and chop the zucchini and peaches into bite-sized pieces.
Assemble the salad. In a large bowl, add the orzo, corn, zucchini, peaches, tomatoes, basil, feta and vinaigrette and toss to combine.

What to serve with orzo salad

Turkey jalapeño burgers are our go-to, but you can serve it with veggie, chicken or beef burgers.
These air fryer salmon fillets are just calling for an orzo salad on the side.
For a light lunch, serve it with some salmon patties or crab cakes.

Up close view of summer orzo salad in a grey bowl.

Frequently asked questions

Can you make orzo salad in advance?

Absolutely! The salad tastes best after the ingredients have had a chance to sit together in the fridge for a few hours. If you’re preparing the salad the day before, I would wait to add the fresh basil as it will wilt in the salad.

How long do you cook orzo?

Be sure to read the package for instructions, but once it starts boiling, I usually reduce the heat and let it cook for 8-10 minutes. You’ll want it a little past al dente so it stays firm in the salad. You don’t want to overcook it as it will get mushy.

Do you need to rinse orzo after cooking it?

When using orzo for a cold pasta salad, I suggest rinsing it with cold water after cooking it. This stops the cooking process and also helps prevent the orzo from clumping together. You also want the orzo cold for the salad, so this speeds up the process.

How long will orzo pasta salad last?

If stored in an airtight container in the refrigerator, this salad should last for 2-3 days. To extend the life of the salad for a day or two, I suggest using raw peaches and zucchini instead of grilled (they’ll hold their texture longer).

What can I substitute for orzo in this salad?

If you can’t find orzo, you can try using another type of small pasta like acini di pepe or couscous, or grains like a short-grain rice or quinoa.

Additional recipe tips

Rinse the orzo with cold water after cooking it. This will cool it down fast and help prevent it from clumping. Once cooled, if it’s a little clumpy, just stir in a drizzle of olive oil to help break it apart.
To save time, you can use canned or frozen corn, and you can add raw zucchini and peaches to your salad instead of grilled.
When grilling peaches, make sure they are firm, otherwise they may get too mushy for the salad.
I like my corn with grill marks, so I cook the corn right on the grill. If you prefer to grill your corn with the husk on or in foil, that works too. For some how-to’s on grilling corn, Flavor the Moments has a tutorial on how to grill corn using three different techniques.
Make sure the orzo and grilled ingredients are cooled before assembling the salad, otherwise, the basil will wilt and the feta may melt.
For the best flavour, be sure to use fresh basil instead of dried.
This recipe makes a large salad, so for a few people, I would just half the recipe (unless you want lots of leftovers)!

Overhead view of summer orzo salad in a grey bowl next to a grey napkin.

Recipe variations

Turn it into an Italian inspired orzo salad and make it with olives, cucumber, red onion and peppers and add your favourite Italian dressing.

If you don’t have time to make the homemade vinaigrette, feel free to use another oil-based store-bought vinaigrette.

Make it a meal and add some protein like chickpeas, white beans or shredded chicken.

Add in some greens, like spinach or arugula, just before serving.

Instead of feta, mix in some grated parmesan or crumbled blue cheese.

In place of peaches, try another stone fruit like nectarines or apricots.

Other summer side dishes

Stone Fruit Salad with Mint Honey Vinaigrette
Air Fryer Corn on the Cob
Summer Peach Salad with Blueberries
Air Fryer Radishes

If you make this summer orzo salad, I would love to hear what you think in the comments below!

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