This Grilled Summer Vegetable Orzo Salad is a bright, fresh and flavorful summer pasta salad made with tender orzo, grilled corn, zucchini and peaches. It is finished with juicy cherry tomatoes, fresh basil, creamy crumbled feta and a homemade honey lemon vinaigrette. Sweet, savory, tangy and colorful, this easy orzo salad is a perfect side dish for BBQs, picnics, potlucks and warm-weather dinners.
This grilled vegetable orzo salad brings together some of the best late-summer produce in one simple bowl. Fresh corn becomes sweet and lightly smoky on the grill, zucchini turns tender with just enough char, and firm ripe peaches add a juicy sweetness that pairs beautifully with salty feta and lemony dressing.
The salad is easy to prepare, travels well and can be served chilled or at room temperature. It is hearty enough to stand on its own for a light lunch, but it also works especially well as a side dish with grilled mains. The combination of pasta, vegetables, fruit, herbs and vinaigrette gives every bite a balance of texture and flavor without feeling heavy.
If you enjoy fresh pasta salads, this recipe is a great way to use seasonal corn, zucchini, peaches and tomatoes while they are at their best.
Ingredients and substitutions
Below is a helpful overview of the ingredients used in this grilled summer vegetable orzo salad, along with simple substitution ideas. Exact quantities are included in the recipe card below.
- Orzo – Use 1 ½ cups of uncooked orzo pasta. It roughly doubles after cooking, giving you about 3 cups of cooked orzo for the salad.
- Corn – Fresh corn on the cob gives the best flavor once grilled. The recipe uses 2 ears of corn with the husks removed. Canned or frozen corn can be used in a pinch, but it will not have the same smoky grilled flavor.
- Zucchini – Medium green zucchini works well because it grills quickly and holds its shape. Yellow zucchini or summer squash can also be used.
- Peaches – Choose peaches that are ripe but still firm. Soft peaches can become mushy on the grill, while firm peaches will hold their shape and develop a lightly caramelized exterior.
- Tomatoes – Cherry tomatoes or grape tomatoes are ideal. They can be halved or left whole. Large tomatoes are not recommended because they release more liquid and can make the salad watery.
- Basil – Fresh basil adds a fragrant summer flavor. Fresh parsley or oregano can be used if you prefer a different herb.
- Feta – Crumbled feta adds creaminess and a salty, tangy flavor that works well with the honey lemon vinaigrette. Goat cheese is another good option.
- Homemade vinaigrette – The dressing is made with extra virgin olive oil, honey, white wine vinegar, fresh lemon juice, garlic powder and salt. It is simple, tangy and slightly sweet.
How to make this grilled vegetable orzo salad
This summer orzo salad is simple to prepare. Cook the pasta, grill the vegetables and peaches, mix the vinaigrette and toss everything together in a large bowl. For the best texture, let the cooked orzo and grilled ingredients cool before combining them with the basil and feta.
Storage tips
Store leftover grilled vegetable orzo salad in an airtight container in the refrigerator for 2-3 days. The orzo will continue to absorb the vinaigrette as it sits, so you may want to toss in a little extra dressing before serving leftovers. For the best texture after a few days, you can use raw peaches and zucchini instead of grilled, as they will hold up a little longer in the fridge.
Key recipe tips
- Do not over-grill the zucchini or peaches. They should be tender with light charring, not soft and mushy.
- If you do not have an outdoor grill, use an indoor grill or a grill pan. If space is limited, grill the corn first because it takes longer, then grill the zucchini and peaches.
- Let the orzo, corn, zucchini and peaches cool before assembling the salad. Warm ingredients can wilt the basil and soften or melt the feta.
- Use ripe but firm peaches so they stay intact on the grill and in the salad.
- If making the salad ahead, consider adding the basil just before serving so it stays fresh and vibrant.
Recipe FAQs
Yes. This salad tastes best after the ingredients have had a few hours to chill together in the fridge. If you are preparing it a day ahead, wait to add the fresh basil until closer to serving so it does not wilt. Since the orzo absorbs the dressing over time, you may also want to make extra vinaigrette and toss some in just before serving.
Grilling the corn, zucchini and peaches adds extra flavor and a little smoky char, but you can skip this step if preferred. You can roast the corn and zucchini in the oven, or add the ingredients raw and use canned or frozen corn.
More pasta salad recipes
- Fall Orzo Salad with Apple Cider Vinaigrette
- Pesto Pasta Salad
- Spicy Salmon Pasta Salad
- Italian Bow Tie Pasta Salad
📖 Recipe
Grilled Summer Vegetable Orzo Salad with Peaches
This Grilled Summer Vegetable Orzo Salad with Peaches is a light, colorful and refreshing pasta salad made with grilled corn, zucchini, peaches, tomatoes, basil, feta and a honey lemon vinaigrette. It is an easy summer side dish for BBQs, picnics and potlucks.
Ingredients
For the vinaigrette:
- ⅓ cup extra virgin olive oil
- 2 tablespoons honey
- 1 tablespoon white wine vinegar
- 1 lemon, juiced
- ¼ teaspoon garlic powder
- ¼ teaspoon fine sea salt
For the salad:
- 1 ½ cups uncooked orzo
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 2 ears fresh corn, husks removed
- 2 medium-sized zucchini, halved lengthwise
- 3 peaches, skin on, halved and pitted
- 1 ½ cups grape or cherry tomatoes, halved
- ½ cup chopped fresh basil
- ½ cup crumbled feta
Instructions
Prepare the vinaigrette:
- Add the olive oil, honey, white wine vinegar, lemon juice, garlic powder and salt to a jar. Seal the lid and shake until the dressing is fully combined.
Prepare the salad:
- Cook the orzo according to the package directions. Drain it, rinse with cold water and drain again.
- Preheat your grill on high. Brush the corn, zucchini and peaches with 1 tablespoon of olive oil. Season the corn with the salt and pepper.
- Reduce the grill heat to medium and add the corn. Grill for 12-16 minutes, rotating every few minutes, until the corn is cooked and lightly charred on all sides.
- After the corn has been on the grill for about 5-7 minutes, add the zucchini and peaches. Grill for 6-8 minutes, flipping after 3-4 minutes. They should be tender but not mushy.
- Remove the corn, zucchini and peaches from the grill and let them cool. Cut the corn kernels from the cob and chop the zucchini and peaches into bite-sized pieces.
- In a large bowl, combine the orzo, corn, zucchini, peaches, tomatoes, basil, feta and vinaigrette. Toss gently until everything is evenly coated.
- Serve immediately, or refrigerate for a few hours before serving. Enjoy leftovers within 2-3 days.
Notes
- If you do not have an outdoor grill, use an indoor grill or grill pan. If the cooking surface is small, grill the corn first, then grill the zucchini and peaches.
- Avoid over-grilling the vegetables and peaches. They should have some char but still hold their shape in the salad.
- Use peaches that are ripe but firm so they do not become too soft on the grill.
- Cool the cooked orzo and grilled ingredients before assembling the salad to keep the basil fresh and the feta intact.
Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.