Summer Orzo Salad Recipe

Summer orzo salad with grilled peaches, corn, cucumber, mozzarella, and basil vinaigrette.

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!

Prep Time15

Cook Time15

Total Time30

Servings: servings

Calories: 322kcal

Author: Sandra

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