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Colorful summer orzo salad with peaches, cherry tomatoes, cucumbers, and feta served in a large white bowl.
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Summer Orzo Salad with Peaches, Mint, and Feta (GF)

This summer orzo salad is a vibrant, 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.
Prep Time25 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Calories: 285kcal
Author: Nancylynn

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

21 Day Fix: 1 YELLOW, 1 GREEN, 1/2 PURPLE, 1 ORANGE, 1/3-1/2 BLUE
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.
    • 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.
Swaps + Variations
    • This would be delicious with fresh corn, green or red bell pepper, or grilled summer vegetables. 
    • 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.

Nutrition

Serving: 1cup | Calories: 285kcal | Carbohydrates: 35g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 7mg | Sodium: 196mg | Potassium: 166mg | Fiber: 3g | Sugar: 5g | Vitamin A: 313IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 2mg