Description
A vibrant and flavorful grilled summer vegetable orzo salad with peaches, perfect for a light meal or side dish.
Ingredients
Scale
- 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