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Home » Soups/Salads » Summer Orzo Salad with White Balsamic Vinaigrette

Summer Orzo Salad with White Balsamic Vinaigrette

Last Updated on September 17, 2023. Originally Posted on June 3, 2021 By Laura Franco / Leave a Comment

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This pasta salad is summertime fresh and ready in less than 30 minutes. Make it ahead of time or serve it right away.  via @krazykitchenmomThis pasta salad is summertime fresh and ready in less than 30 minutes. Make it ahead of time or serve it right away.  via @krazykitchenmomThis pasta salad is summertime fresh and ready in less than 30 minutes. Make it ahead of time or serve it right away.  via @krazykitchenmom

This pasta salad is summertime fresh and ready in less than 30 minutes. Make it ahead of time or serve it right away.

Why We Love This Salad

This salad pops with freshness from cherry tomatoes and juicy ripe peaches. It has a savory bite from the corn, feta, and baby spinach. It’s tossed in a sweet and tangy vinaigrette and topped with salted Pepitas.

Ingredients

large bowl of orzo salad ingredients
  • Orzo – Orzo is a small rice-shaped pasta. It goes great in salads and casseroles.
  • Tri-Colored or heirloom cherry tomatoes – You can also use just red cherry tomatoes, but I like the color combination of the heirloom varieties.
  • Ear of Corn – I grilled 1 ear of corn and cut it off the cob. You can easily use thawed frozen corn.
  • Peaches – I use 3 small fresh peaches and while I always prefer fresh fruits and vegetables, you can use canned or jarred peaches.
  • Bell Peppers – I use 1/2 green and 1/2 red bell peppers. Of course, you can use one bell pepper of any size.
  • Fresh Baby Spinach
  • Feta Cheese – I always buy feta cheese in a block rather than pre-crumbled. I find the block feta has a fresher and more robust flavor.
  • Salted Pepitas – Another name for pepitas is pumpkin seeds. I used the roasted and salted variety. You can find them in most grocery stores.

Let’s Make Summer Orzo Salad with White Balsamic Vinaigrette

  1. Cook orzo pasta per the package instructions.
  2. If using corn on the cob, grill the corn, cool until able to handle, cut kernels off the cob. If using frozen corn, thaw before adding to the salad.
  3. Peel, slice, and dice peaches.
  4. Dice bell pepper into small bite-sized pieces.
  5. Cut cherry tomatoes in half or in quarters.
  6. Dice feta cheese.
  7. Mix together the dressing ingredients.
bowl of orzo salad ingredients with dressing on the side
  1. Pour mixed dressing over the ingredients and toss.
  2. Transfer to a serving platter and serve immediately or cover and chill in the refrigerator.
bowl with ingredients mixed for orzo salad

Krazy Kitchen Mom Tips

  • When cutting vegetables, like bell peppers, be sure to cut them the same size. You want to be able to have equal-sized bites in each forkful of salad.
  • I recommend cutting or breaking off the stems of baby spinach. It takes an extra few minutes, but it’s worth it not to get a bite of the stems.
  • When making salads, build them and toss them with dressing in a large bowl. Transfer the salad to a separate serving bowl or platter.
platter of orzo salad
platter of orzo salad

Summer Orzo Salad with White Balsamic Vinaigrette

This pasta salad is summertime fresh and ready in less than 30 minutes. Make it ahead of time or serve it right away.
Print Pin Rate
Course: Dinner Salad/Week Night Meal, Salad, summer salad
Cuisine: Amercian
Keyword: pasta salad, summer recipes, summer salad, Summertime food
Prep Time: 15 minutes minutes
Cook Time: 11 minutes minutes
Total Time: 26 minutes minutes
Servings: 4
Author: Laura Franco

Ingredients 

Salad

  • 1/2 – 16 oz. box Orzo pasta
  • 1/2 pint cherry tomatoes
  • 3 cups fresh baby spinach
  • 1 bell pepper
  • 1 ear corn on the cob
  • 2-3 small fresh peaches
  • 2 tbsp roasted salted pepitas

Dressing

  • 2 tbsp extra virgin olive oil
  • 2 tbsp white balsamic vinegar
  • 2 tbsp honey
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon cracked black pepper

Instructions

  • Cook orzo pasta per the package instructions.
  • If using corn on the cob, grill the corn, cool until able to handle, cut kernels off the cob. If using frozen corn, thaw before adding to the salad.
  • Peel, slice, and dice peaches.
  • Dice bell pepper into small bite-sized pieces.
  • Cut cherry tomatoes in half or in quarters.
  • Dice feta cheese.
  • Mix together the dressing ingredients.
  • Pour mixed dressing over the ingredients and toss.
  • Transfer to a serving platter and serve immediately or cover and chill in the refrigerator.

Notes

Krazy Kitchen Mom Tips
  • When cutting vegetables, like bell peppers, be sure to cut them the same size. You want to be able to have equal-sized bites in each forkful of salad.
  • I recommend cutting or breaking off the stems of baby spinach. It takes an extra few minutes, but it’s worth it not to get a bite of the stems.
  • When making salads, build them and toss them with dressing in a large bowl. Transfer the salad to a separate serving bowl or platter.
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Last Updated: September 17, 2023

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