Grilled Summer Vegetable Orzo Salad: Your Perfect Healthy BBQ Side Dish Recipe
This Grilled Summer Vegetable Orzo Salad is truly a celebration of late summer’s bounty. Imagine a light, refreshing pasta salad bursting with the smoky sweetness of grilled corn, tender zucchini, and juicy peaches. It’s perfectly complemented by the bright flavors of cherry tomatoes, fragrant fresh basil, creamy feta, and a homemade honey lemon vinaigrette that ties everything together. This vibrant dish isn’t just delicious; it’s also incredibly versatile, making it the ultimate side dish for your next backyard BBQ, a delightful addition to any picnic, or a crowd-pleasing potluck contribution.
Table of contents
- Why You’ll Love This Grilled Orzo Salad
- Ingredients and Substitutions
- How to Make This Grilled Vegetable Orzo Salad
- Storage Tips
- Key Recipe Tips for Success
- Recipe FAQs
- More Pasta Salad Recipes
Why You’ll Love This Grilled Orzo Salad
This orzo salad masterfully balances sweet and savory elements, making it an irresistible dish for any occasion. The star of the show is undoubtedly the grilled vegetables and peaches, which develop an incredible depth of flavor and a delightful smoky char when cooked on the grill. This simple step elevates fresh summer corn, zucchini, and peaches from good to extraordinary. The tangy honey lemon vinaigrette cuts through the richness, while the fresh basil and feta add bright, herbaceous, and creamy notes that create a truly harmonious bite.
It’s not just the flavors that make this dish a favorite; its ease of preparation and versatility are also major perks. Orzo, a small rice-shaped pasta, is a fantastic base for salads because it holds dressings well and integrates seamlessly with other ingredients. Plus, it’s a fantastic way to utilize peak-season produce, ensuring you get the freshest, most flavorful ingredients into your meal. Whether you’re hosting a backyard gathering or simply looking for a light and satisfying weeknight meal, this grilled orzo salad hits all the right notes.
If you’re already a fan of delicious orzo salads, you’ll definitely want to explore other delightful variations like this Greek orzo salad with its briny olives and refreshing cucumber, or this hearty Italian orzo salad packed with classic Mediterranean flavors!
*This post was originally published in July 2019. It has since been thoroughly updated in June 2021 and again in August 2025 to include fresh photos, enhanced helpful tips, and minor adjustments to the recipe for an even better culinary experience.
Ingredients and Substitutions
Crafting this vibrant orzo salad requires a selection of fresh, high-quality ingredients, many of which are likely already in your pantry or easily found at your local market. Below is a detailed overview of the key components and recommended substitutions to help you create this perfect summer dish. Exact quantities can be found in the recipe card at the end of this post.
- Orzo – You’ll need 1 ½ cups of uncooked orzo pasta. This small, rice-shaped pasta is ideal for salads as it cooks quickly and blends beautifully with other ingredients. When cooked, it will roughly double in size, yielding about 3 cups. Feel free to use whole wheat orzo for added fiber, or a gluten-free variety if needed.
- Corn – The recipe specifically calls for 2 ears of fresh corn, with the husks removed. Grilling fresh corn adds an unparalleled smoky flavor and slightly charred texture that canned or frozen corn simply can’t replicate. If fresh corn isn’t available or you’re short on time, you can use thawed frozen corn or drained canned corn, but note the flavor profile will differ.
- Zucchini – We use 2 medium-sized green zucchini, halved lengthwise for optimal grilling. Zucchini becomes wonderfully tender and slightly sweet when grilled. Yellow zucchini or other types of summer squash can be excellent substitutes, offering a similar texture and mild flavor.
- Peaches – For grilling, selecting the right peaches is key. Opt for firm but ripe peaches; they should yield slightly when squeezed but not be overly soft. Avoiding very soft peaches prevents them from becoming mushy on the grill, ensuring they retain their delightful texture and natural sweetness with a hint of smoky char. Nectarines could also work as a substitute.
- Tomatoes – Cherry or grape tomatoes are perfect for this salad. I recommend cutting them in half to release their juices and integrate better into the salad, though you can keep them whole if preferred. Larger tomatoes are generally not recommended as they tend to be too watery and seedy for a pasta salad.
- Fresh Basil – The vibrant, aromatic notes of fresh basil are essential to this salad’s summer essence. Its sweet, peppery flavor perfectly complements the grilled ingredients and tangy dressing. If basil isn’t on hand, fresh chopped parsley or oregano can provide a different but equally refreshing herbal touch.
- Feta Cheese – Crumbled feta adds a wonderful creamy texture and a delightful tangy, salty kick that pairs exceptionally well with the sweet and savory flavors of the vegetables and vinaigrette. For a different but equally delicious flavor, consider using crumbled goat cheese.
- Homemade Honey Lemon Vinaigrette – This simple yet incredibly flavorful dressing is the heart of the salad. It’s made with everyday pantry staples:
- Extra Virgin Olive Oil: Provides the rich, foundational base.
- White Wine Vinegar: Adds a crisp, acidic tang.
- Honey: Balances the acidity with natural sweetness. Maple syrup can be used as an alternative.
- Fresh Lemon Juice: Brightens the entire dressing and enhances other flavors.
- Garlic Powder: Offers a subtle, savory depth without the intensity of fresh raw garlic.
- Fine Sea Salt: Essential for seasoning and enhancing all the flavors.
How to Make This Grilled Vegetable Orzo Salad
Creating this delightful Grilled Summer Vegetable Orzo Salad is straightforward and rewarding. Follow these steps for a perfectly balanced and flavorful dish. For precise measurements and further details, please refer to the comprehensive recipe card at the conclusion of this post.
Storage Tips
This Grilled Summer Vegetable Orzo Salad is fantastic for meal prep or enjoying leftovers. When stored properly in an airtight container in the refrigerator, it will maintain its delicious flavor and texture for 2-3 days. For optimal freshness and to prevent ingredients from becoming too soft, it’s best to consume it within this timeframe.
If you’re planning to make this salad a day or two in advance and want to ensure the longest possible shelf life and crispest texture, here are a few extra tips:
- For extended freshness: Consider using raw (uncooked) peaches and zucchini instead of grilled if you need the salad to last a bit longer, as grilled produce can sometimes soften faster. However, you will miss out on the delicious smoky flavor!
- Separate Dressing: If making more than 24 hours ahead, it’s a good idea to store the vinaigrette separately and toss it with the salad just before serving. This prevents the pasta from soaking up too much dressing and becoming soggy.
- Add Basil Last: Fresh basil can wilt quickly. For the best appearance and flavor, stir in the fresh basil just before serving the salad.
- Revive Leftovers: As the orzo absorbs the dressing over time, the salad might appear a little dry. Before serving leftovers, give it a good stir and, if desired, add an extra drizzle of fresh olive oil, a squeeze of lemon juice, or a bit more vinaigrette to refresh the flavors and texture.
Key Recipe Tips for Success
Achieving the perfect Grilled Summer Vegetable Orzo Salad is all about attention to a few crucial details. Keep these tips in mind to ensure your salad is flavorful, perfectly textured, and a true crowd-pleaser:
- Don’t Over-Grill Your Produce: The goal for the corn, zucchini, and peaches is tender-crisp with beautiful char marks, not mushy. Overcooking them will lead to a watery and unappetizing salad texture. Keep a close eye on them; grilling times can vary based on your grill’s temperature and the thickness of your produce.
- Grilling Without an Outdoor Grill: No outdoor grill? No problem! You can absolutely achieve fantastic results using an indoor grill pan or an electric indoor grill. Remember that indoor grills often have limited space. When using one, I recommend grilling the corn first, as it takes the longest, and then proceeding with the zucchini and peaches in batches if necessary. This ensures everything cooks evenly.
- Cool Down Ingredients Before Assembly: This is a critical step for the integrity of your salad. Ensure both the cooked orzo and all grilled ingredients (corn, zucchini, peaches) are completely cooled to room temperature, or even chilled, before you combine them. If the ingredients are warm, the fresh basil will wilt immediately, and the feta cheese may begin to melt, compromising the salad’s appearance and texture.
- Choose Firm Peaches: As mentioned, opt for peaches that are ripe but still firm. This firmness is key to preventing them from disintegrating or becoming overly soft during grilling. They’ll hold their shape better and offer a pleasant bite.
- Rinse Your Orzo: Rinsing the cooked orzo pasta with cold water after draining helps remove excess starch, which prevents the pasta from sticking together, and also rapidly cools it down, preparing it for the salad.
- Taste and Adjust: Always taste your vinaigrette and the assembled salad before serving. You might want to add a touch more salt, pepper, lemon juice, or even a tiny bit more honey to perfectly balance the flavors to your preference.
Recipe FAQs
Absolutely! This Grilled Summer Vegetable Orzo Salad is actually best when the flavors have had a chance to meld together. I highly recommend making it a few hours before serving, or even the day before, to allow the ingredients to truly shine. If preparing it the day before, hold off on adding the fresh basil until just before serving, as it tends to wilt and lose its vibrant color. Additionally, because orzo absorbs a lot of liquid, the salad might appear a bit dry after sitting overnight. It’s a good idea to prepare a little extra vinaigrette and toss in a fresh drizzle just before you serve it to bring back that perfect moisture and zing.
While grilling the corn, zucchini, and peaches adds an incredible depth of smoky flavor and a delightful textural contrast that truly elevates this salad, it’s not strictly necessary. If you don’t have access to a grill or prefer not to use one, you have a few alternatives:
- Roast Them: You can roast the corn and zucchini in the oven. Toss them with a little olive oil, salt, and pepper, and roast at 400°F (200°C) until tender and slightly caramelized.
- Raw Option: For a completely no-cook version, you can add all the vegetables and peaches to the salad raw. Use fresh corn (cut from the cob), raw zucchini, and ripe but firm peaches. If using raw corn, consider using canned or thawed frozen corn for a softer texture.
Keep in mind that skipping the grill will result in a different flavor profile, but the salad will still be fresh and delicious!
Yes, this salad is highly adaptable and makes an excellent base for adding your favorite protein. Grilled chicken, shrimp, or even chickpeas would be fantastic additions. Simply grill or prepare your protein separately and toss it in with the other ingredients before serving for a more substantial meal.
Feel free to get creative with your summer vegetables! Bell peppers (especially red or yellow for sweetness), red onion (finely sliced), or even grilled asparagus could be wonderful additions. Just be sure to adjust grilling times as needed for different vegetables.
More Pasta Salad Recipes You’ll Love
If you’re anything like us, a good pasta salad is a staple, especially when the weather warms up. Here are a few more delicious pasta salad recipes from our kitchen that we think you’ll enjoy:
- Pesto Pasta Salad: A vibrant, herbaceous salad bursting with classic pesto flavor.
- Spicy Salmon Pasta Salad: A hearty and flavorful option featuring flaky salmon and a creamy dill dressing.
- Italian Bow Tie Pasta Salad: A delightful salad with colorful vegetables and a zesty Italian dressing.
We truly hope you enjoy making and sharing this Grilled Summer Vegetable Orzo Salad! If you give this recipe a try, we’d absolutely love to hear what you think. Please share your feedback and comments below!
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Grilled Summer Vegetable Orzo Salad with Peaches
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 13 reviews
Author: Leanne
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6-8 servings
Category: Salad
Method: Grill
Cuisine: American, Canadian
Diet: Vegetarian
Description
This irresistible Grilled Summer Vegetable Orzo Salad is a refreshing and flavorful pasta salad, generously loaded with the smoky sweetness of grilled corn, tender zucchini, and juicy peaches. Enhanced with cherry tomatoes, fresh basil, and a creamy feta, all brought together by a homemade honey lemon vinaigrette, it perfectly captures the essence of late summer ingredients. It’s the ideal side dish for any casual gathering, from BBQs to picnics and potlucks.
Ingredients
For the Honey Lemon Vinaigrette:
- 1/3 cup extra virgin olive oil
- 2 tablespoons honey
- 1 tablespoon white wine vinegar
- 1 lemon, juiced (about 2 tablespoons)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fine sea salt
For the Grilled Vegetable Orzo Salad:
- 1 1/2 cups orzo, uncooked
- 1 tablespoon extra virgin olive oil (for grilling)
- 1/4 teaspoon fine sea salt (for seasoning corn)
- 1/4 teaspoon ground black pepper (for seasoning corn)
- 2 ears fresh corn, husks removed
- 2 medium-sized zucchini, halved lengthwise
- 3 ripe but firm peaches, skin on, halved and pitted
- 1 1/2 cups grape or cherry tomatoes, halved
- 1/2 cup chopped fresh basil
- 1/2 cup crumbled feta cheese
Instructions
To prepare the Honey Lemon Vinaigrette:
- Add all vinaigrette ingredients (olive oil, honey, white wine vinegar, lemon juice, garlic powder, and sea salt) to a small jar or container. Secure the lid tightly and shake vigorously until all ingredients are well combined and emulsified. Set aside.
To prepare the Grilled Vegetable Orzo Salad:
- Bring a pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until it is al dente. Drain the cooked orzo in a colander, then immediately rinse it thoroughly with cold water to stop the cooking process and prevent the pasta from sticking together. Drain very well and set aside to cool completely.
- Preheat your outdoor grill to high heat. While the grill is heating, lightly brush the husked corn, halved zucchini, and halved peaches with the 1 tablespoon of extra virgin olive oil. Season the corn generously with the 1/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper.
- Once the grill is hot, reduce the heat to medium. Place the seasoned corn directly on the grill grates. Grill for 12-16 minutes, rotating the corn every few minutes to ensure even cooking and to develop beautiful char marks on all sides. Corn takes longer to cook than the other vegetables, so get a head start.
- After the corn has been grilling for approximately 5-7 minutes, add the olive oil-brushed zucchini halves and peach halves to the grill. Grill them for 6-8 minutes, flipping them once after 3-4 minutes. You want them to be tender with nice grill marks but still have a slight bite, not mushy.
- Carefully remove the grilled corn, zucchini, and peaches from the grill and transfer them to a cutting board. Allow them to cool completely to room temperature. Once cooled, use a sharp knife to cut the corn kernels away from the cobs. Chop the grilled zucchini and peaches into bite-sized pieces.
- In a large mixing bowl, combine the cooled orzo, the freshly cut grilled corn kernels, chopped grilled zucchini, chopped grilled peaches, halved cherry or grape tomatoes, chopped fresh basil, and crumbled feta cheese. Pour the prepared honey lemon vinaigrette over all the ingredients.
- Toss everything together gently but thoroughly to ensure all ingredients are well coated with the dressing. You can serve the salad immediately for a slightly warmer experience, or for optimal flavor, allow it to chill in the fridge for at least a few hours before serving. Leftovers should be stored in an airtight container in the refrigerator and are best enjoyed within 2-3 days.
Notes
- Indoor Grilling Alternative: If you don’t have an outdoor grill, you can easily use an indoor grill or a ridged grill pan on your stovetop. Due to potentially limited space on an indoor grill, it’s often best to grill the corn first, followed by the zucchini and peaches in separate batches if needed, to ensure even cooking.
- Avoid Overcooking on the Grill: Be mindful not to grill the vegetables and peaches for too long. Overcooked produce will become soft and mushy, which can negatively impact the salad’s texture. You’re looking for tenderness with a slight bite and some appetizing charring.
- Peach Selection is Key: For the best results when grilling, choose peaches that are ripe but still quite firm. This will help them hold their shape better on the grill and prevent them from becoming overly soft or falling apart.
- Cool Before Combining: It is crucial that both the cooked orzo pasta and all the grilled ingredients are completely cooled to room temperature before you assemble the salad. Adding warm ingredients will cause the fresh basil to wilt quickly and the feta cheese to potentially melt, affecting the overall presentation and freshness of the salad.