Summer Vegetable Orzo Salad (Vegetarian)

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

Summer Side Dishes

When it comes to summer grilling, I’m definitely all about the side dishes. Don’t get me wrong, I love a good turkey burger, chicken breast or salmon fillet cooked on the grill, but what I look forward to the most are all the sides. And summer vegetables make the best side dishes!

So when I make a pasta salad, which is usually a crowd pleaser for a summer gathering, I never pass up the opportunity to add some veggies and even fruit. That’s why this orzo pasta salad includes corn, zucchini, tomatoes, basil and peaches. It’s a sweet and savoury combination that’s all pulled together with a tangy honey garlic vinaigrette.

What is Orzo?

Orzo is a small rice-shaped pasta that’s versatile and works beautifully in pasta or rice-style dishes. You can serve it up as a side dish like you would rice, or you can add it to casseroles, soups or salads. I love adding it to chicken soup, but it also bakes up nicely in a cheesy casserole, and of course, it’s the perfect base for a light summer pasta salad.

What do you need to make Summer Vegetable Orzo Salad?

• Orzo
• Corn
• Zucchini
• Peaches
• Baby tomatoes
• Fresh basil
• Crumbled feta
• And the usual suspects for a homemade vinaigrette:
  • evoo, white wine vinegar, honey, lemon, garlic and salt

Some tips for making Summer Vegetable Orzo Salad:

• After you’ve cooked the orzo according to package instructions, drain and cover until ready to use. I wait for the orzo to cool fully before adding it to the salad, and I also stir in a little drizzle of olive oil to help prevent the orzo from clumping as it cools.

• If you’re not into grilling, you can roast your corn and zucchini in the oven or use canned corn and add raw zucchini and peaches to your salad.

• If the peaches are extra firm, I usually grill them, but this isn’t necessary for the recipe. Whether grilled or raw, just make sure to chop your peaches into bite-sized pieces. I also leave the skin on, especially if I’m grilling them.

• 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 for this salad too. For some how-to’s on grilling corn, Marcie at Flavor the Moments has a tutorial on how to grill corn using three different techniques.

Can you make Orzo Salad in advance?

I always make this salad in advance, and you can do this in two ways. Prepare all the ingredients (including the vinaigrette) in advance, and toss to combine just before serving. Or toss everything together and store in the fridge until ready to serve. If you go with the latter, it’s best to reserve a little bit of the vinaigrette and add it to the salad just before serving. This helps break up the orzo if it has stuck together while resting in the fridge.

How long will Orzo Salad last?

This orzo salad will last 3-4 days in the fridge. The basil will wilt, but the flavours infuse the longer it rests in the fridge.

If you make this Summer Vegetable Orzo Salad, I would love to hear what you think in the comments below. And if you’re looking for more summer side salads, be sure to check out the following:

• Kale Caesar Salad with Shrimp and Garlic Lime Tahini Dressing

• Stone Fruit Salad with Honey Mint Vinaigrette

• Blueberry Peach Quinoa Salad

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Summer Vegetable Orzo Salad (Vegetarian)

★★★★★

5 from 8 reviews

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

• Author: Leanne
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6-8 servings 1x
• Category: Dinner, Lunch
• Method: Grill, Cook, Toss
• Cuisine: American

Ingredients

Scale 1x2x3x

For the vinaigrette:

• 1/3 cup extra virgin olive oil
• 2 tablespoons liquid honey
• 1 tablespoon white wine vinegar
• 1 lemon, juiced
• 2 cloves garlic
• 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, husk 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:

1. Add the ingredients to a blender and blend on high until emulsified.
2. Pour into a jar or dish with a lid, and refrigerate until ready to use. If the oil settles or the vinaigrette gels, just stir or shake it before using.

Prepare the salad:

1. Cook the orzo according to package instructions, then drain and cover until ready to use. Wait for the orzo to cool fully before adding it to the salad. You may wish to stir in a drizzle of olive oil to help prevent the orzo from clumping as it cools.
2. Pre-heat your grill on high. Brush the corn, zucchini and peaches with the 1 tablespoon of oil, and season the corn and zucchini with 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.
3. 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.
4. Remove the corn, zucchini and peaches from the grill and let cool. Once cooled, cut the corn away from the cob and chop the zucchini and peaches into bite-sized pieces.
5. In a large bowl, add the orzo, corn, zucchini, peaches, tomatoes, basil, feta and vinaigrette, and toss to combine. Serve immediately, or store in an airtight container in the fridge and enjoy within 3-4 days.

Notes

1. If you’re not into grilling, you can roast your corn and zucchini in the oven or use canned corn and add raw zucchini and peaches to your salad.
2. If the peaches are extra firm, I usually grill them, but this isn’t necessary for the recipe. Whether grilled or raw, just make sure to chop your peaches into bite-sized pieces.
3. 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 for this salad too.
4. If you make this salad in advance, reserve a little bit of the vinaigrette and add it to the salad just before serving. This helps break up the orzo if it has stuck together while resting in the fridge.

Keywords: summer salad, orzo salad