This summer orzo salad is a bright, flavor-packed dish made for warm days, backyard gatherings, and easy meal prep. Ripe peaches, crisp cucumbers, juicy cherry tomatoes, fresh mint, and creamy feta are tossed with a simple honey‑lemon dressing to create a refreshing salad that holds up well the next day.
Light and textured, this salad is perfect for a Fourth of July potluck, picnic, or an easy weeknight dinner. It travels well and keeps its bright flavor when refrigerated, so it’s great for make-ahead meals. The combination of sweet peaches and tangy feta—finished with lemon zest and a sprinkle of pistachios for crunch—makes each bite interesting and satisfying.
Use gluten-free orzo if you need a gluten-free option; brands like Delallo and Jovial work well. Swap feta for tangy goat cheese if you prefer, or omit the cheese and add pumpkin seeds or extra nuts to keep it dairy-free. Fresh herbs such as basil or dill can be mixed in to vary the flavor.
Why You’ll Love This Summer Orzo Pasta Salad
- Fresh seasonal ingredients: peaches, cherry tomatoes, cucumbers, and herbs.
- Simple dressing: lemon juice, honey (or maple syrup), and extra virgin olive oil.
- Balanced flavors: sweet fruit, peppery arugula, and salty feta, plus optional pistachios for crunch.
- Meal-ready: makes a great make-ahead side or a picnic-friendly main when paired with grilled protein.
Ingredients
See the recipe card below for exact measurements and full details.
- Gluten-free orzo pasta (or regular orzo)
- Diced ripe peaches
- Sliced cucumbers
- Cherry tomatoes, halved
- Arugula or mixed greens
- Diced red onion
- Fresh mint, chopped
- Feta cheese (or goat cheese for a creamier option)
- Chopped pistachios (optional)
- Lemon zest
For the dressing:
- Fresh lemon juice
- Extra virgin olive oil
- Honey or pure maple syrup
- Salt, to taste
Instructions
Full step-by-step instructions and exact quantities appear in the recipe card below.
Step 1: Whisk lemon juice, olive oil, honey, and salt in a small bowl or jar until combined.
Step 2: In a large mixing bowl, toss cooked orzo with peaches, cucumbers, cherry tomatoes, arugula, red onion, and chopped mint.
Step 3: Pour dressing over the salad and toss gently to coat without bruising the fruit and greens.
Step 4: Fold in feta, sprinkle with pistachios and lemon zest, and garnish with extra mint. Serve immediately or chill for later.
Pro Tips for Best Results
- Use a large bowl to toss the salad so ingredients combine evenly without getting crushed.
- Cook orzo al dente, then rinse with cold water to cool and prevent clumping.
- Slightly firm, ripe peaches hold their shape best; avoid overly soft fruit.
- Store leftovers in an airtight container in the refrigerator for up to 3 days—flavors improve after resting.
Swaps + Variations
- Add fresh corn, diced bell peppers, or grilled summer vegetables for extra color and flavor.
- Turn the salad into a main by adding grilled chicken, shrimp, or salmon.
- Use any pasta shape you have on hand if you don’t have orzo.
- For dairy-free or vegan versions, omit the feta and add toasted seeds or a dairy-free cheese alternative.
- Mix in other fresh herbs like basil or dill to vary the flavor profile.
Recipe Card
Ingredients
Dressing
- ¼ cup fresh lemon juice (about 1–2 lemons)
- ¼ cup olive oil
- 1–2 tablespoons honey or maple syrup
- ¼ tsp salt, plus more to taste
Salad
- 3 cups cooked GF orzo (about 1½ cups uncooked)
- 2–3 peaches, diced
- 3 mini cucumbers, sliced
- 1 pint cherry tomatoes, halved
- 2 cups arugula
- 2 tablespoons diced red onion
- ¼ cup chopped fresh mint
- ⅓ cup feta cheese, crumbled (or goat cheese)
- 2 tablespoons chopped pistachios (optional)
- Lemon zest and extra mint for garnish
Instructions
- Prepare orzo according to package directions until al dente. Drain and rinse with cold water to cool the pasta.
- Meanwhile, whisk lemon juice, olive oil, honey, and salt in a small bowl or jar.
- In a large bowl, combine cooked orzo with peaches, cucumbers, cherry tomatoes, arugula, red onion, and mint.
- Pour dressing over the salad and toss gently to combine.
- Stir in feta, sprinkle with pistachios and lemon zest, and garnish with extra mint. Serve immediately or chill.
Notes
This salad keeps well chilled for up to 3 days and often tastes even better after resting. For a heartier meal, add grilled protein. Adjust herbs and mix-ins to suit your taste.