You’ve got to try this Grilled Summer Vegetable Orzo Salad with Peaches for your next summer meal! It’s packed with flavor and makes the most of those fresh veggies that are in season, plus those sweet peaches add a fun twist.
Solves weeknight dinner fatigue by delivering a quick, wholesome vegetarian option with grilled vegetables and peaches, reducing reliance on takeout and heavy sauces.
I used to struggle with salads at summer get-togethers. They often ended up wilting or bland, but this recipe solves that problem with a burst of grilled goodness, and it’s super easy to whip up. You won’t believe how quick it is to prepare!
You can have this salad ready in just 40 minutes, and it doesn’t get mushy like some salads do. Grilling the veggies gives them a nice char, while the peaches add a surprising sweetness. Plus, the light homemade dressing is a breeze to whip up!
If you love a good pasta salad, you should check out Honey Mustard Chicken Pasta Salad for another simple and delicious recipe to enjoy on warm days.
Why You Will Love This Recipe
- Flavor Explosion: The grilled summer veggies and sweet peaches create an exciting mix of savory and tangy tastes that brighten up any meal.
- Textural Delight: The combination of charred veggies, juicy peaches, and tender orzo offers a satisfying crunch and chew that keeps things interesting.
- Prep Ahead: You can make this salad ahead of time, which means quicker meals during busy weeks without sacrificing flavor.
- Fresh Storage: Storing it in the fridge lets the flavors meld, and it lasts a few days, keeping your meals fresh and vibrant longer.
Grilled Vegetable Orzo Salad with Peaches
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: salad
- Method: grilling, boiling
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and flavorful grilled summer vegetable orzo salad with peaches, perfect for a light meal or side dish.
Ingredients
- 1 1/2 cups uncooked orzo pasta
- 2 ears fresh corn, husked
- 2 medium-sized zucchini, halved lengthwise
- 3 peaches, skin on, halved and pitted
- 1 1/2 cups grape or cherry tomatoes, halved
- 1/2 cup chopped fresh basil
- 1/2 cup crumbled feta
- 1/3 cup extra virgin olive oil (for vinaigrette)
- 2 tablespoons honey
- 1 tablespoon white wine vinegar
- 1 lemon, juiced
- 1/41/2 teaspoon garlic powder
- 1/41/2 teaspoon fine sea salt
- 1 tablespoon extra virgin olive oil (for salad)
- 1/41/2 teaspoon fine sea salt (for salad)
- 1/41/2 teaspoon ground black pepper
Instructions
- Grill the Corn: Start by tossing the corn on the grill. You will notice the kernels start to char and smell sweet after a few minutes. This step is important because corn takes longer to cook than other ingredients. Keep an eye on it to avoid overcooking, which can make it mushy.
- Grill Zucchini & Peaches: Next, throw the zucchini and peach slices on the grill. They should sizzle and develop pretty grill marks in just a few minutes. This adds a lovely smoky flavor and keeps them slightly crisp. Remember not to leave them on too long, or they might turn to mush.
- Cook the Orzo: While grilling, cook the orzo in boiling water until tender. You will see the pasta swell. Rinsing it with cold water right after helps prevent clumping. Keep an eye on the timing to avoid overcooked orzo turning gummy.
- Cool Ingredients: Allow the grilled veggies and orzo to cool down on the counter. They are ready when they are no longer warm to the touch. Cooling prevents wilting of the basil and melting of the feta, which keeps the texture nice. Do not skip this step!
- Mix the Salad: In a large bowl, toss the cooled orzo, grilled corn, zucchini, peaches, and fresh basil. You should see all those vibrant colors coming together. This is the step where you can adjust the seasoning or the vinaigrette to taste. Just be careful not to overdo it – a little goes a long way!
- Add Feta & Serve: Gently fold in crumbled feta cheese just before serving. You should hear a little crunch as you mix everything together. This adds a nice tangy flavor and creaminess. If you are prepping in advance, wait until serving to add the feta for the best texture.
Notes
- Storage Tips: Store in an airtight container in the fridge for 2-3 days. For extended life, consider using raw peaches and zucchini instead of grilled.
- Expert Tips: Do not grill the veggies and peaches for too long to avoid mushiness. Ensure the orzo and grilled ingredients are cool before assembling to prevent wilting basil and melting feta. Grill the corn first as it takes longer than zucchini and peaches.
- Reheating Instructions: If serving leftovers, reheat gently on the stove or consume cold as a salad.
- Serving Suggestions: Serve alongside grilled meats at BBQs, pair with crusty bread for a light lunch, or garnish with toasted nuts for added crunch.
- Recipe Variations: Swap out the orzo for quinoa for a gluten-free option. Add nuts like pine nuts or walnuts for extra texture. Incorporate other summer veggies like bell peppers or asparagus.
- Ingredient Notes: When selecting peaches, avoid those that are overly soft as they will get mushy on the grill. For canned or frozen corn, note it will not have the same flavor as fresh grilled corn. Consider using yellow zucchini or summer squash as a substitute for zucchini. If feta is not available, goat cheese will also work well.
Nutrition
- Serving Size: 1 serving
- Calories: 283
- Sugar: 12g
- Sodium: 272mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 8mg
Recipe Tips
- If grilled veggies seem mushy, a quick check for tenderness after about 3-4 minutes can help maintain their crispness.
- When cooking orzo, a rinse with cold water right after draining will prevent clumping and keep the pasta loose.
- For the best flavor in your salad, tasting it after mixing is key. Adding a bit more vinaigrette can make a significant difference.
- If you’re using grilled peaches, keeping them on the grill for just a couple of minutes helps them retain their texture and flavor.
- For optimal freshness, allow the orzo and grilled ingredients to cool before assembling the salad; this helps prevent wilting ingredients like basil.
Serving Suggestions
Serve alongside grilled meats at summer BBQs for a colorful addition to the plate. Pair with crusty bread for a satisfying light lunch option.
This salad can also work well in a picnic setting or at potlucks and weekend brunches. You might use it as a base for protein, like grilled chicken or shrimp.
Garnish with toasted nuts for added crunch and flavor. A drizzle of balsamic reduction can enhance the overall dish and add depth.
Recipe variations
- You can use quinoa instead of orzo for a gluten-free version that still offers a satisfying texture in your salad.
- Add 1 teaspoon smoked paprika to the vinaigrette for a smoky flavor that complements the grilled vegetables beautifully.
- Either cherry or grape tomatoes can be used; they both offer a sweet burst that enhances the overall flavor of the dish.
- If you’re making a larger batch, use 2 ½ cups of uncooked orzo and double the remaining ingredients to maintain the right proportions.
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How to Store?
To keep your grilled summer vegetable orzo salad with peaches fresh, follow these storage tips:
Refrigeration: Store in an airtight container in the fridge for up to 3 days. This method keeps flavors intact.
Freezing: Freeze in a freezer bag for up to 2 months. Thaw in the refrigerator overnight before serving.
Using Raw Vegetables: Prepare with raw peaches and zucchini instead of grilled. Store covered at room temperature for up to 2 days.
Other Recipes You’ll Love
- Grilled Chicken Bruschetta Pasta Salad
- Classic Chicken Pasta Salad
- Honey Mustard Chicken Pasta Salad
- Mediterranean Chicken Pasta Salad
If you enjoyed this Grilled Summer Vegetable Orzo Salad with Peaches or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
