Easy Summer Orzo Salad (with Basil-Mint Vinaigrette)
This summer orzo salad is a bright, refreshing side dish made with juicy peaches, crisp green beans, and a basil-mint vinaigrette. It’s easy to prep ahead and naturally vegetarian, with simple swaps for any dietary need.
Servings: 6
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
If using couscous: Heat 1 tablespoon olive oil in a large saucepan over medium heat until shimmering. Add the couscous and toast, stirring occasionally, until light golden-brown, about 3 minutes. Add the water and 1/4 teaspoon salt, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender, about 10 minutes. Drain the couscous through a fine-mesh strainer to remove any excess cooking liquid.
To blanch green beans: Prepare a large bowl with ice water and set aside. Bring a large pot of water to a boil and add a couple of tablespoons of kosher salt. Submerge the green beans in the boiling water and cook for 3-4 minutes or until they are crisp and tender. Drain and immediately plunge into the ice water bath. After a few minutes, drain and set aside to dry a bit. Cut into bite-size pieces.