This colorful summer salad brings together corn, peaches, cucumber, red onion, mozzarella, and orzo, all tossed in a flavorful basil-packed vinaigrette. It feels special but comes together with everyday ingredients. Perfect for picnics, light dinners, or whenever you need a fresh seasonal side!
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When summer hits its stride, I start craving meals that are fresh, flavorful, and completely unfussy. This summer orzo salad delivers on all fronts. It’s packed with grilled peaches, sweet corn, cucumber, and mozzarella, all tossed in a flavorful homemade basil vinaigrette. Every bite offers a mix of textures and seasonal flavor. The best part is that it all comes together with minimal effort.
This is one of those dishes that looks beautiful on the table but doesn’t require any complicated prep. It’s perfect as a light lunch, a picnic side, or paired with your favorite grilled protein for dinner. It also holds up well at room temperature, making it a great make-ahead option for entertaining or weekly meal prep.
If you’re looking for more easy summer recipes, try our caprese panini sandwich or chicken macaroni salad. Both are crowd-pleasers with bold flavor. For heartier meals, our slow cooker sweet and sour pork ribs and Crockpot shredded beef sandwiches make the perfect main to round out your summer spread.
The Salad That Checks All the Boxes
Everything That Goes Into This Salad
For the Salad
- Dry Orzo Pasta. Orzo is ideal for this salad, but you can also use pearl couscous or another small pasta like mini shells or ditalini if that’s what you have on hand.
- Fresh Corn. Grilling brings out the corn’s natural sweetness, but if it’s not grilling weather, you can boil it instead—or use frozen corn and give it a quick sauté.
- Fresh Peaches. Choose peaches that are just ripe so they hold their shape on the grill. Nectarines are a great swap, and even mango can work.
- Small Cucumber. English or Persian cucumbers are easiest here, but any kind will work. Just peel and remove seeds if needed.
- Fresh Mozzarella Pearls. You can swap in feta or diced provolone. Burrata also works beautifully if you want to make it extra special.
- Red Onion. If you prefer something milder, thinly sliced shallot or green onion are great alternatives, or just leave it out entirely.
- Sliced Almonds or Chopped Pistachios (optional). These add a little crunch, but toasted pine nuts or sunflower seeds work just as well.
For the Basil Vinaigrette (yields about ¾ cup)
- Fresh Basil Leaves. If you’re short on basil, toss in a little flat-leaf parsley to fill it out without changing the flavor too much.
- Extra-Virgin Olive Oil. A neutral oil like avocado oil can be used if needed, though it won’t have quite the same richness.
- Rice Vinegar. White wine vinegar or apple cider vinegar will also work. Just keep in mind apple cider vinegar has a slightly sharper edge.
- Dijon Mustard. Whole grain mustard is fine too.
- Honey. Maple syrup or agave are both good stand-ins if that’s what’s in your pantry.
- Garlic Clove. If you’re not a fan of raw garlic or your blender isn’t strong, use ¼ teaspoon garlic powder instead.
- Salt and Freshly Ground Black Pepper, to taste.
How to Make It
For the Salad
- Cook the orzo in salted boiling water until al dente, about 10 minutes. Drain, rinse under cool water, and set aside.
- Grill the corn on the cob over medium-high heat until charred and tender, about 8–10 minutes. Let cool, then slice the kernels off the cob.
Optional methods: You can boil the corn for 3–5 minutes or sauté the kernels in olive oil until browned and tender. - Grill the peaches cut-side down for 3–5 minutes until softened and grill marks form. Let cool, then dice.
For the Basil Vinaigrette
Make the vinaigrette by blending basil, olive oil, vinegar, mustard, honey, garlic, salt, and pepper until smooth. Taste and adjust seasoning as needed.
- Assemble the salad by combining the orzo, corn, grilled peaches, cucumber, mozzarella, and red onion in a large bowl.
- Dress and serve by drizzling with about ⅔ of the vinaigrette and tossing gently to coat. Add more to taste. Top with toasted nuts if desired and serve chilled or at room temperature.
Tips for Success
- Make components ahead. You can cook the orzo, grill the corn, and blend the vinaigrette up to 2 days in advance. The vinaigrette can be made up to 4 days ahead. Store everything separately in the fridge until ready to assemble.
- Wait to cut the peaches. For the best texture and color, grill and dice the peaches just before assembling. They tend to soften and brown if prepped too far ahead.
- Keep the cucumber crisp. Add sliced cucumber just before serving to maintain its crunch.
- Toss just before serving. If making the full salad in advance, wait to add the vinaigrette until shortly before serving to avoid soggy pasta and diluted flavor.
- Refresh leftovers. If the salad has been refrigerated, let it sit at room temperature for 10–15 minutes before serving. A small splash of extra vinaigrette or olive oil can help bring it back to life.
Storage Instructions
Store leftover salad in an airtight container in the refrigerator for up to 2 days. For the best texture, keep the dressing and cucumbers separate if making ahead, and toss everything together just before serving. The vinaigrette can be made up to 4 days in advance and stored in a jar or sealed container in the fridge.
Variations and Add-Ins
This salad is easy to make your own. Here are a few simple ways to switch things up depending on what’s in your fridge or what sounds good:
- Add grilled chicken, shrimp, or scallops. A great way to turn it into a complete meal. Simply season and grill while the orzo cooks.
- Use cherry tomatoes instead of peaches. For a more savory version, halved cherry or grape tomatoes pair well with the basil vinaigrette.
- Swap mozzarella for feta. Feta adds a briny, salty contrast that works beautifully with the sweetness of the corn and fruit.
- Add arugula or spinach. A handful of greens gives it more volume and arugula gives the salad a fresh peppery bite. Stir them in just before serving to keep them from wilting.
- Try other fresh herbs. Mix in a little chopped mint or parsley with the basil for added depth of flavor.
- Drizzle with balsamic glaze. Just a light drizzle over the top adds flavor, especially if you’re skipping the peaches.
- Make it dairy-free. Simply leave out the cheese or use a plant-based alternative.
Easy Summer Recipes to Try Next
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This salad balances salty, sweet, and creamy elements for a show-stopping side or light main.
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Crispy, creamy, and ready in minutes—great for a quick lunch or easy dinner on warm nights.
Summer Orzo Salad Recipe
This colorful summer salad brings together corn, peaches, cucumber, red onion, mozzarella, and orzo, all tossed in a flavorful basil-packed vinaigrette. It feels special but comes together with everyday ingredients. Perfect for picnics, light dinners, or whenever you need a fresh seasonal side!
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Equipment
Ingredients
For the Salad
- 1 cup dry orzo pasta
- 2 ears fresh corn husked (Note 2)
- 2 medium peaches halved or sliced into thick wedges (Note 3)
- 1 small cucumber halved and sliced into thin half-moons
- 1 cup fresh mozzarella pearls or 4 oz torn mozzarella balls
- ¼ cup thinly sliced red onion
- 2 tablespoons toasted sliced almonds or chopped pistachios optional
For the Basil Vinaigrette (yields ~¾ cup)
- 1½ cups fresh basil leaves packed
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons rice vinegar
- 1½ teaspoons Dijon mustard
- 2 teaspoons honey
- 1 small garlic clove
- Salt and freshly ground black pepper to taste
Instructions
Prepare Salad Ingredients
- Bring a medium saucepan of salted water to a boil. Cook orzo until al dente, about 10 minutes (Note 4).Drain, rinse under cool water to stop cooking, and set aside.
- Grill the corn on the cob over a preheated grill or grill pan, turning occasionally until charred in spots and tender, 8–10 minutes. Let cool, then cut the kernels off the cob (Note 5).Alternative methods:Boil: Place corn in boiling water and cook 3–5 minutes until tender. Let cool, then cut off kernels.Sauté (Optional): Cut off kernels. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add raw kernels and cook, stirring occasionally, until browned and tender, 5–7 minutes.
- Lightly oil a grill pan or grill and preheat over medium-high heat. Place peach halves or wedges cut-side down and grill for 3–5 minutes, until grill marks appear and peaches soften slightly. Let cool, then dice.
Make the Basil Vinaigrette
- In a blender or food processor, combine basil, olive oil, rice vinegar, Dijon mustard, honey, garlic, salt, and pepper. Blend until smooth. Taste and adjust seasoning if needed (Note 6).
Assemble the Salad
- In a large bowl, combine orzo, corn, grilled peaches, cucumber, mozzarella, and red onion. Drizzle with about ⅔ of the vinaigrette and toss gently to coat. Add more as needed to taste (Note 7).
- Transfer to a serving bowl or platter. Sprinkle with toasted nuts, if desired. Serve chilled or at room temperature (Note 8).
Notes
- Both a stovetop grill pan and outdoor grill work well for cooking the corn and peaches. If you don’t have either, you can use a hot skillet to brown the corn and peaches.
- If using fresh corn, remove husks and silks before grilling or boiling. Frozen corn may be used instead. Simply sauté from frozen; no need to thaw first.
- Choose peaches that give slightly when gently pressed but aren’t overly soft or bruised. Too ripe and they’ll fall apart on the grill; too firm and they won’t caramelize or soften properly.
- Orzo should be tender with a slight bite. Avoid overcooking. Rinsing after cooking prevents it from becoming mushy and sticking together.
- To cut corn off the cob vertically, lay the cob flat on a cutting board with the wider end down for stability. Slice downward with a sharp knife, rotating as needed. To cut it horizontally, lay the cob down on the cutting board, secure it with your other hand, and cut the kernels off by running the knife down the cob.
- If your blender struggles with the vinaigrette, chop the basil roughly first or add 1 tablespoon of water to help it blend.
- You want just enough vinaigrette to coat the salad ingredients lightly without pooling at the bottom. Toss, then taste and add more only if needed.
- This salad is best the day it’s made. If prepping ahead, store the components separately and combine just before serving.
Nutrition
Calories: 322kcal | Carbohydrates: 33g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 6mg | Sodium: 40mg | Potassium: 266mg | Fiber: 3g | Sugar: 9g | Vitamin A: 556IU | Vitamin C: 7mg | Calcium: 85mg | Iron: 1mg
Servings: 6 servings
Calories: 322kcal
