This Summer Harvest Orzo Salad is a bright, summery side or main-dish salad that celebrates peak-season produce. Sweet peaches meet tender sautéed zucchini and bell pepper, juicy cherry tomatoes and hearty kale, all tossed with orzo and a vibrant basil-forward blender dressing. It’s ideal for dinners on the deck, summer BBQs, or make-ahead meal prep.
Why you’ll love this summer orzo recipe
This pasta salad is loaded with seasonal flavor and texture. Ripe peaches add natural sweetness, while a basil-packed vinaigrette amplifies those fruity notes. The recipe is also a great way to use up summer garden produce—zucchini, tomatoes and peppers all shine here. Orzo’s small, rice-like shape makes it perfect for chilled salads because it blends with the vegetables and dressing without overpowering them. The result is a colorful, satisfying dish that’s refreshing on hot days.
What is orzo?
Orzo is a small, oblong pasta that resembles rice. It has a pleasant bite and works beautifully in chilled salads, soups and warm one-pot dishes. In a salad like this, orzo provides body and a neutral base that lets the fresh produce and bright dressing stand out.
Ingredients for Summer Harvest Orzo Salad
This salad uses simple, seasonal ingredients and a five-ingredient blender dressing that pulls everything together. Here’s what’s in it and a few substitution ideas.
- Zucchini — Sliced into half-moons and sautéed. If you don’t have zucchini, summer squash or even broccoli can work.
- Bell pepper — Adds sweetness and color; omit if you prefer.
- Garlic — Minced for depth. Use 1 tsp garlic powder if you want to skip chopping.
- Olive oil — Extra virgin olive oil for sautéing and dressing. Avocado oil is a good substitute; use a splash of water for oil-free sautéing if needed.
- Kale — Sturdy greens that hold up well in make-ahead salads. If you don’t like kale, use spring mix, spinach or romaine; note delicate greens won’t last as long if storing the salad.
- Basil and parsley — Fresh herbs are used both in the salad and blended into the dressing. Mint, oregano or thyme would also be nice variations.
- Cherry tomatoes — Sweet, colorful and perfect fresh from the garden.
- Peaches — The star ingredient; ripe peaches pair beautifully with basil. Nectarines or mangoes work, and in cooler seasons you can swap roasted squash or pomegranate arils.
- White balsamic vinegar — A slightly sweeter vinegar that balances the dressing without added sweetener; any vinegar will do—adjust sweetness to taste with a little maple syrup if needed.
How to make Summer Harvest Orzo Salad
Easy enough for a beginner cook and quick to assemble.
- Sauté zucchini, garlic and bell pepper in a little olive oil over medium heat until fork tender, about 8–10 minutes, then let cool completely.
- Cook the orzo according to package directions, rinse with cool water and drain well.
- In a large bowl, combine torn or chopped kale, chopped herbs, cherry tomatoes, sliced peaches, cooked orzo and the cooled vegetables.
- Make the dressing in a blender by combining basil, olive oil, white balsamic vinegar, salt and pepper; puree until smooth.
- Pour the dressing over the salad, toss to combine, and garnish with extra basil if desired.
Tips for making the best orzo salad
- Let sautéed vegetables cool completely before adding to a chilled salad to preserve texture and prevent wilting.
- Avoid overcooking orzo. Rinse it with cold water, drain well, and if preparing ahead add 1 tsp olive oil to prevent sticking.
- Use a mix of colorful cherry tomatoes for an attractive presentation.
- Peaches and nectarines are ideal, but when out of season try pomegranate arils, mandarin segments or sliced ripe pears.
- Keep leftovers refrigerated and eat within three days. If the salad dries out, refresh with a few drops of olive oil and vinegar.
More summer salad recipes
- Orzo Primavera Pasta Salad
Summer Harvest Orzo Salad
Pin Recipe
Ingredients
Salad
- 1 zucchini cut in half moons
- ½ bell pepper diced
- 2 cloves garlic minced
- 1 tsp olive oil
- 1 cup kale diced
- 2 tbsp basil chopped
- 2 tbsp parsley chopped
- 2 cups cherry tomatoes chopped
- 16 oz orzo
- 2 peaches sliced
Dressing
- ½ bunch basil
- 3 tbsp olive oil
- 3 tbsp white balsamic vinegar
- pinch salt
- pinch pepper
Instructions
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In a sauté pan over medium heat, cook zucchini, garlic and peppers for 10 minutes until fork tender, then let cool.
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Cook the orzo according to package instructions, rinse with cool water and drain well.
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In a large bowl add kale, herbs, tomatoes, peaches, orzo and the cooled zucchini and peppers.
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Make the dressing in a blender by combining basil, olive oil, white balsamic vinegar, salt and pepper; puree until smooth.
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Pour the dressing over the salad and toss thoroughly. Garnish with extra basil if desired.
Nutrition