Summer Harvest Orzo Salad

This summer harvest orzo salad is the perfect summery side dish. It features garden fresh produce that is bursting with summer flavors. It has peaches, peppers, cherry tomatoes and all that garden zucchini that you are trying to use up! Plus the addition of kale is a great way to get your greens in. The basil studded blender dressing is to die for and makes those peaches pop. Make this one for dinner on the deck, for a 4th of July BBQ or for meal prep.

Why you will summer orzo recipe

There is so much to love about this summery pasta salad. First, how could you not love the fresh peaches? They are so sweet and delicious and they are complimented by the intense basil vinaigrette. The flavors are incredible! Next, this is the perfect recipe for mid-summer when the garden is overflowing with veggies. Count on this recipe to help use up the abundance of summer zucchini and tomatoes. This dish includes my favorite pasta shape for salad, orzo. Which brings us to the next question.

What is orzo?

Orzo is a small oblong pasta shape that resembles rice. It is one of my favorite pastas because the texture has a really pleasant mouth feel. It is amazing in chilled pasta salads because it does not overpower the vegetables and simple light dressings make it pop. I also love orzo for its versatility. It is great in soups and warm dishes too plus it adds a great variation in texture for rice dishes.

Ingredients for Summer Harvest Orzo Salad

This salad has really simple and seasonal ingredients. It is best in the summer when all of the garden fresh vegetables are popping. The simple dressing is easy to make and has only 5 ingredients! What's in this salad?

• Zucchini- We all know that everyone is searching for zucchini recipes in summer! If you aren't lucky enough to be swimming in them, sub summer squash, gold bar or any other kind you have. Or even broccoli works here.
• Bell pepper- Bell peppers are so sweet and colorful. Leave them out if you don't like them.
• Garlic-Garlic is such an earthy and distinct flavor. If you prefer, use a teaspoon of garlic powder to avoid the chopping.
• Olive oil- I use extra virgin olive oil for sautéing the zucchini and for the dressing. Sub avocado oil if you like or if you are oil free, use water to sauté.
• Kale- Everyone knows I am a kale Queen. If I can sneak those greens into a recipe I certainly will! If you insist that you hate kale, leave it out and serve the salad on a bed of greens like spring mix, spinach or romaine. But don't toss those delicate greens in if you plan on eating this salad over a few days. They are not as hardy as my friend Kale.
• Basil and Parsley- Garden fresh herbs bring so much flavor to this dish! We chop some and toss them in as well as blend them into the dressing. What a flavor explosion! Other herbs that are perfect for this salad recipe are mint, oregano and thyme.
• Cherry tomatoes-Garden tomatoes are everything in summer. They are sweet, colorful and abundant. And they are perfect in this salad.
• Peaches-Peaches are the star of this dish. Their ripe sweetness is a delicacy and complimented by the fresh basil they are exquisite. Nectarines or mangoes sub nicely here. Or to make this in Fall or Winter, simply substitute the peaches with some roasted fall squash like delicata or butternut squash or some even pomegranate arils.
• White Balsamic Vinegar-White balsamic is a little sweeter than regular dark balsamic vinegar. In this recipe it works perfectly because there is no need to sweeten the dressing with maple syrup. If you don't have the white variety sub any vinegar you have. Just taste the dressing to see if it needs a little more sweetness. If it does, add a little pure maple syrup or whatever sweetener you like.

How to Make Summer Harvest Orzo Salad

This is a really easy recipe that is suitable for a beginner cook.

• First cook the zucchini, garlic and peppers until fork tender then let cool
• Cook the orzo
• In a large bowl add kale, herbs, tomatoes, orzo, peaches, cooked zucchini and peppers.
• Make the dressing in a blender. Puree until smooth.
• Pour dressing over salad and mix thoroughly.

Tips for making the best orzo salad

• Be sure to let the zucchini and peppers cool completely before adding them to the chilled salad.
• Do not overcook the orzo. Rinse it well with cold water then let it drain completely before adding to the salad. If you are cooking the orzo in advance, add 1 tsp olive oil once it is drained to make sure it does not stick together.
• Use multicolored cherry tomatoes for a breathtaking presentation.
• Both peaches and nectarines are great in this recipe. If neither are in season, use pomegranate arils, mandarin orange sections or sliced ripe pears.
• Eat this salad within three days. If it starts to get dry just refresh with a few drops of olive oil and balsamic vinegar.

More summer salad recipes

• Orzo Primavera Pasta Salad