This summer orzo salad is a bright, flavor-packed dish perfect for warm-weather meals, BBQs, and easy meal prep. Combining juicy peaches, crisp cucumbers, fresh mint, and a simple honey lemon dressing, it’s a summery salad that tastes as good the next day as it does fresh from the bowl.
With ripe peaches, crunchy cucumbers, sweet tomatoes, fresh mint, and a lemon-honey dressing, this bright salad is everything I want to eat on a hot day. It’s light, refreshing, and full of texture, plus it travels really well, making it perfect for the 4th of July, meal prep, or any backyard get-together. I made it recently for my husband and I, and we both kept scooping out more! New hyperfixation salad activated!
Whether you’re looking for an easy pasta salad recipe or a healthy side dish to bring to your next BBQ, this recipe hits all the marks. Plus, it’s naturally gluten-free when you use your favorite gluten-free orzo pasta – my faves are Delallo and Jovial brand.
If you’re loving the fresh peach vibes in this salad, you’ll definitely want to check out some of my other favorite peach-packed recipes like my Peachy Goat Cheese Pizza, vibrant Peach Salsa, and classic Peach Crisp — all perfect for celebrating summer’s sweetest fruit!
Why You’ll Love This Summer Orzo Pasta Salad
- Loaded with fresh veggies and summer fruits like juicy cherry tomatoes and sweet peaches
- Tossed in a simple, homemade lemon juice and honey dressing with extra virgin olive oil
- Creamy, salty feta cheese balances the sweetness, while a handful of chopped pistachios adds a delightful crunch
- Easily made in a large mixing bowl and stored in an airtight container — perfect for meal prep or picnic-ready freshness
Ingredients
Be sure to check the recipe card before for full ingredient!
- gluten-free orzo pasta
- diced fresh peaches
- diced crunchy cucumber
- juicy cherry tomatoes
- arugula for some greens
- diced red onion
- fresh mint
- feta cheese or swap with tangy goat cheese for a twist
- chopped pistachios (optional, for crunch)
- Zest of 1 lemon
For the dressing:
- fresh lemon juice
- extra virgin olive oil
- honey or pure maple syrup
- salt
Instructions
For full step by step instruction, check out the recipe card below!
Step 1: Whisk together fresh lemon juice, extra virgin olive oil, honey, and salt in a small bowl or jar.
Step 2: In a large mixing bowl, toss cooked orzo pasta with diced peaches, cucumbers, cherry tomatoes, arugula, red onion, and fresh mint.
Step 3: Pour the lemony dressing over the salad and toss gently to combine.
Step 4: Stir in creamy feta cheese and sprinkle with chopped pistachios and lemon zest. Garnish with extra mint.
Pro Tips for Best Results
- Use a large mixing bowl when tossing your summer orzo salad to mix ingredients evenly without squishing the fresh veggies and juicy peaches.
- Cook the orzo al dente and rinse it with cold water to keep the pasta light and prevent clumping in your orzo pasta salad recipe.
- This salad tastes great fresh or after resting in the fridge overnight.
- Keep your salad fresh by storing leftovers in an airtight container—this helps preserve the bright flavors and crisp textures for up to 3 days, making it perfect for meal prep or your next summer BBQ.
Swaps + Variations
- This would be delicious with fresh corn, green or red bell pepper, or grilled summer vegetables.
- Lemon Grilled SalmonTo make this a main meal, add in your favorite grilled protein like chicken skewers, shrimp, or lemon grilled salmon.
- No orzo? Use any long or short pasta shape that you have on hand.
- Want a dairy-free or vegan option? Swap out the creamy feta cheese for a dairy-free feta alternative or sprinkle in some crunchy pumpkin seeds for added texture and flavor.
- Feel free to mix in other fresh herbs like fresh dill or basil to keep your salad vibrant and customizable.
More Favorite Orzo Dishes
Summer Orzo Salad with Peaches, Mint, and Feta (GF)
Ingredients
Dressing
- ¼ cup fresh lemon juice about the juice from 1-2 lemons
- ¼ cup olive oil
- 1-2 tablespoons honey can sub pure maple syrup for vegan
- ¼ tsp of salt plus more to taste
Salad
- 3 cups GF orzo, cooked (about 1 1/2 cups uncooked) I used Jovial GF Orzo, but also like Delallo. Tip: cook the pasta al dente, then rinse with cold water after draining
- 2-3 peaches diced
- 3 mini cucumbers sliced in half moons
- 1 pint ripe cherry tomatoes sliced in half
- 2 cups arugula I prefer some of them chopped, so I don’t end up with giant stems
- 2 T red onion diced
- ¼ cup fresh mint chopped
- ⅓ cup feta cheese crumbles or swap with goat cheese or more, if desired
- 2 tablespoons chopped pistachios optional – good if you like extra crunch, but we also love it without
- Garnish with more fresh mint and lemon zest
Instructions
- Prepare gluten-free orzo according to package directions until al dente. Drain and rinse with cold water to stop cooking and cool the pasta.
- While the orzo is cooking, whisk together fresh lemon juice, extra virgin olive oil, honey, and salt in a small bowl or jar. Set aside.
- In a large mixing bowl, toss orzo pasta with diced peaches, cucumbers, cherry tomatoes, arugula, red onion, and fresh mint.
- Pour the lemony dressing over the salad and toss gently to combine.
- Add finishing touches: Stir in creamy feta cheese and sprinkle with chopped pistachios and lemon zest. Garnish with additional fresh mint if desired.
- Chill or serve immediately: This salad tastes great fresh or after resting in the fridge overnight, making it a perfect make-ahead option for summer picnics or BBQs.
Notes
-
- Use a large mixing bowl when tossing your summer orzo salad to mix ingredients evenly without squishing the fresh veggies and juicy peaches.
- Slightly ripe, not overripe, peaches will work best in this.
-
- Cook the orzo al dente and rinse it with cold water to keep the pasta light and prevent clumping in your orzo pasta salad recipe.
-
- This salad tastes great fresh or after resting in the fridge overnight.
-
- Keep your salad fresh by storing leftovers in an airtight container—this helps preserve the bright flavors and crisp textures for up to 3 days, making it perfect for meal prep or your next summer BBQ.
-
- This would be delicious with fresh corn, green or red bell pepper, or grilled summer vegetables.
-
- Lemon Grilled SalmonTo make this a main meal, add in your favorite grilled protein like chicken skewers, shrimp, or lemon grilled salmon.
-
- No orzo? Use any long or short pasta shape that you have on hand.
-
- Want a dairy-free or vegan option? Swap out the creamy feta cheese for a dairy-free feta alternative or sprinkle in some crunchy pumpkin seeds for added texture and flavor.
-
- Feel free to mix in other fresh herbs like fresh dill or basil to keep your salad vibrant and customizable.
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