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!
If you love orzo salads, you might also enjoy this Greek orzo pasta salad with lemon vinaigrette!
*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.
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.
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 or these air fryer turkey burgers would be perfect.
- You can also serve this orzo salad with veggie, chicken or beef burgers.
- This air fryer salmon and air fryer tilapia are just calling for an orzo salad on the side.
- For a light lunch, serve it with some scallops, salmon patties or crab cakes.
Frequently asked questions
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.
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.
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.
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).
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)!
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.
More pasta recipes
- Spicy Salmon Pasta Salad (Mayo-Free)
- Lemon Garlic Pasta with Peas and Asparagus
More summer side dishes
- Stone Fruit Salad with Mint Honey Vinaigrette
- Air Fryer Corn on the Cob
- Summer Peach Salad with Blueberries
- Air Fryer Radishes
- Strawberry Kale Salad
If you make this summer orzo salad, I would love to hear what you think in the comments below!
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Summer Orzo Salad
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Salad
- Method: Grill
- Cuisine: American
- Diet: Vegetarian
Description
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.
Ingredients
For the vinaigrette:
- 1/3 cup extra virgin olive oil
- 2 tablespoons honey
- 1 tablespoon white wine vinegar
- 1 lemon, juiced
- 2 garlic cloves
- dash of salt
For the salad:
- 1 1/2 cups orzo, uncooked
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 ears of fresh corn, husks removed
- 2 medium-sized zucchini, halved lengthwise
- 2 medium-sized peaches, skin on, halved and pitted
- 1 1/2 cups grape or cherry tomatoes, halved
- 1/2 cup fresh basil, packed and torn
- 1/2 cup crumbled feta
Instructions
Prepare the vinaigrette:
- Add the ingredients to a blender and blend on high until emulsified. Set aside.
Prepare the salad:
- Cook the orzo according to package instructions. Drain, rinse with cold water and drain again.
- Preheat your grill on high. Brush the corn, zucchini and peaches with the 1 tablespoon of oil, and season the corn and zucchini with the salt and pepper.
- Reduce heat to medium, and add the corn to the grill and grill for 12-16 minutes, rotating every few minutes until the corn starts to char and is cooked on all sides.
- Once the corn has been on the grill for about 5 minutes, add the zucchini and peaches. Grill for 6-8 minutes, flipping at the halfway mark. You’ll want them to be tender but not mushy.
- Remove the corn, zucchini and peaches from the grill and let cool. Cut the corn away from the cob and chop the zucchini and peaches into bite-sized pieces.
- In a large bowl, add the orzo, corn, zucchini, peaches, tomatoes, basil, feta and vinaigrette, and toss to combine.
- Serve immediately or let sit in the fridge for a few hours. Leftovers should be enjoyed within 2-3 days.
Notes
- Rinse the orzo with cold water after cooking it. This cools it down fast and helps 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.
- Make sure the orzo and grilled ingredients are cooled before assembling the salad, otherwise, the basil will wilt and the feta may melt.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
Saw that someone added red, yellow & orange peppers but without the peaches. What do you think if I keep the peaches and add the colored peppers?
Adding sweet peppers along with the peaches sounds great!
I made this salad this morning. I did not have peaches, I do not care for zucchini, and as it’s going to be 109 degrees today (PNW excessive heat) I microwaved the corn. I added kalamata olives and sliced small red, yellow, and orange sweet peppers. Oh my gosh!! Absolutely, unbelievably delicious. Can’t wait for dinner. Thank you for sharing this recipe. I’m sharing with all my family and friends.
Hi Debra! Thanks so much for your feedback. I’m so happy you enjoyed the salad, and I appreciate you sharing it with family and friends! Take care!
Leanne, you just made our day ! We love orzo and combine it with almost everything. Summer salads with vegetables are the best to enjoy while the heat is on ! Thank you so much !
I’m so happy to hear that!
I’m a huge fan of orzo and pasta salads, and this variation looks and sounds wonderful! Really great combination of vegetables and juicy peaches!
Thanks so much Ben!
I love this recipe …my go to for summer bbqs…so easy and versatile. The peaches are a great touch.
I’m so glad you love this recipe Terry! Thanks for letting me know!
This summer salad really hit the spot for me! It was refreshing and so flavourful. I’ll definitely be making it again!
Thanks so much Charlotte! I’m happy you enjoyed it!
Such a great side dish for any summer meal! I’m sure grilling the veggies adds so much flavor.
Thanks Ellen! The grilled veggies add a nice flavour and texture!
I never knew what orzo was! Haha Thanks for sharing, it’s definitely something I will be trying. Perfect for summer BBQs.
Thanks Terry! Happy I could share something new! Hope you get to try it!
Orzo is hands down my favorite pasta….even though I can’t eat pasta much anymore! lol I love all of the summer ingredients you’ve packed into here and your photos are just beautiful!
Thanks so much Marcie! I can’t eat a lot of pasta anymore either, unless it is grain-free, but I make an exception for orzo!
I’m all about those side dishes too! And even just regular weekday dinners, I typically always reach for the veggie side first before the main. Funny thing! Anywho, love orzo, especially in salads and this one looks perfect for summer! Love those grill marks on the veggies…makes things extra special. So much yum packed into one bowl! Happy Friday, Leanne 🙂
Thanks Dawn! Hope you had a lovely weekend! I’m glad I’m not alone in my love for all the side dishes!
I agree, summer vegetables definitely make the best salads!! And I also love to reference Marcie’s post on grilling corn! This salad looks so bright and beautiful, Leanne. I love it! I’m all about the sides too and this one would make a fantastic side!
Thanks Katherine! Yes, Marcie’s how-to post is a good one! Happy almost weekend my friend. Hope you get some grilling time in! 😉
Orzo is my go-top pasta for Summer eating, so I’m definitely putting this one on the menu! Such a great side dish for anything off the BBQ 🙂
Thanks Jennifer! Hope you get a chance to make it this summer!
LOOOOVE orzo! OMG my mom used to cook with orzo all the time when I was growing up so I’m totally going to make this salad for her next time she visits. It looks delicious!
Yay! Thanks Kelsie! Hope your mom likes it!
Obsessed with this recipe! From the freshly grilled peaches to the delicious orzo….YUM!! This totally screams Summer and I am so here for it! Love how this dish pops – totally not your average pasta salad to bring to a cookout!
Thanks Haylie! This one is definitely on my list to bring to all our summer gatherings! Glad you like it!
I love salads with orzo Leanne! And you know I’m loving all the summer veggies. Can’t wait to try your recipe!
All the summer veggies are so good right now! Thanks Mary Ann!