Summer Vegetable Orzo Salad (Vegetarian)

Overhead view of summer vegetable orzo salad in a grey bowl on a white surface.

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.



For the vinaigrette:

For the salad:


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.


  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