Why I Love This Summer Orzo Salad
I hadn’t made an orzo salad in 20 years- ever since I OD’d on Ina Garten’s version with roasted vegetables and feta. But recently, I gave orzo another chance. It turns out, it’s still one of the easiest ingredients to dress up or down, and it holds up beautifully in the fridge (just like this zippy arugula pasta salad). You can even find gluten-free or grain-free orzo these days!
The real magic here is the basil-mint vinaigrette. It’s based on my all-time favorite mint dressing, and it’s so good you might want to drink it straight. Paired with sweet peaches, snappy green beans, and crunchy cucumbers, it turns humble orzo into a stunning summer side dish.
If you don’t eat simple carbs like pasta, no problem. This salad works equally well with cooked brown rice, boiled potatoes, or roasted cauliflower. I’ve also included a couscous option below if that’s what you have on hand.
For more summery salads, try my chopped Italian salad or this creamy broccoli crunch salad.
Ingredients You’ll Need
Here’s what brings this vibrant orzo salad to life:
- Orzo: Use regular, whole wheat, gluten-free, or grain-free. Israeli couscous also works beautifully.
- Peaches: Juicy and ripe, they add a sweet contrast to the tangy dressing.
- Green Beans: Blanched until just tender and cooled in an ice bath for perfect texture.
- Persian Cucumbers: Crisp, refreshing, and full of crunch.
- Basil & Mint: These herbs anchor the vinaigrette and add summer flavor.
- Shallot and Garlic: For aromatic depth in the dressing.
- White Wine Vinegar & Maple Syrup: Bright and balanced acidity with a hint of sweetness.
- Feta or Goat Cheese (Optional): A creamy finish if you tolerate dairy.
The basil-mint vinaigrette is the heart of this salad- bright, herby, and complex with a hint of sweetness.
How to Make A Summer Orzo Salad
Step 1: Bring a pot of water to a raging boil. Add a generous tablespoon of kosher salt. Cook the orzo according to the package directions until al dente. Drain and let cool slightly.
(If using couscous, see instructions below.)
Step 2: Make the basil-mint dressing. Combine basil, mint, olive oil, shallot, garlic, maple syrup, vinegar, crushed red pepper, sea salt, and black pepper in a blender. Blend until smooth and creamy.
Step 3: Blanch the green beans. Boil salted water, then cook green beans for 3–4 minutes until crisp-tender. Shock in an ice bath, drain, and dry. Cut into bite-sized pieces.
Step 4: In a large bowl, combine the cooked orzo, chopped peaches, green beans, and cucumbers. Add enough vinaigrette to coat and toss gently. Top with optional crumbled feta or goat cheese.
Recipe Tips & Variations
- To use couscous instead of orzo:
Toast 1 tablespoon olive oil in a saucepan. Add the couscous and toast until golden. Add water and salt, simmer until tender (about 10 minutes), then drain through a fine mesh strainer. - Make it dairy-free: Skip the cheese — the vinaigrette has enough bold flavor to carry the dish.
- Low-carb option: Swap orzo for roasted cauliflower florets or peeled, boiled baby potatoes.
- Make-ahead tip: Store the salad and vinaigrette separately if prepping a day in advance. Combine just before serving.
Now that you’ve nailed this delicious and easy pasta salad, level up your brunch or dinner with this mouthwatering baked goat cheese salad!
Recipe FAQs
Yes! You can prep all components a day ahead. Store the dressing separately and toss before serving for the best texture.
No, but letting it cool slightly before combining helps avoid clumping. A tiny drizzle of olive oil can help, too.
Up to 3 days in an airtight container. Add more dressing or a squeeze of lemon to revive it if needed.
Absolutely! Try nectarines, strawberries, or even grilled corn for a savory-sweet spin.
Have you made this Summer Orzo Salad? I’d love to hear how you served it, with grilled chicken, at a picnic, or just straight from the bowl (no shame!). Leave a comment or rating below to share your version.
Don’t forget to save this one- it’s my go-to for BBQs and warm nights when you need a fresh idea fast.
More Summer Salads to Try
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Easy Summer Orzo Salad (with Basil-Mint Vinaigrette)
Ingredients
- 1 cup orzo , or regular whole wheat pearl, or Israeli couscous
- 2 cups water
- 1 Tablespoon kosher salt
- 2 peaches, pitted and chopped
- ½ pound green beans, trimmed, blanched and shocked in ice water, drained and patted dry, chopped into bite-size pieces
- 2 Persian cucumbers, diced
- If you like feta or goat cheese, it is the perfect addition to this salad.
Basil-Mint Dressing
- ½ cup packed basil leaves
- ½ cup packed mint leaves
- ½ cup unrefined cold-pressed extra-virgin olive oil
- 1 medium shallot or ¼ cup red onion, cut into chunks to make easier for the blender
- 1 clove garlic
- 2 teaspoons pure maple syrup or honey
- 3 Tablespoons white wine vinegar
- 1 pinch crushed red pepper
- ½ teaspoon sea salt
- Freshly ground black pepper to taste
Instructions
- Bring a pot of water to a raging boil. Season with a tablespoon of kosher salt. Add the orzo and cook according to the package directions. Drain and allow to cool slightly.
- Transfer the cooked orzo to a serving bowl and set aside.
- Make the basil-mint dressing by blending all the ingredients in a blender until smooth.
- Add the peaches, green beans and cucumbers to the orzo and toss with enough dressing.
Notes
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