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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.
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Course: Dinner Salad/Week Night Meal, Salad, summer salad
Cuisine: Amercian
Keyword: pasta salad, summer recipes, summer salad, Summertime food
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Servings: 4
Author: Laura Franco



  • 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


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


  • 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.


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.