This peach and feta orzo salad makes the most of ripe, juicy peaches. Mixed with cucumber, feta, red onion and arugula / rocket, and tossed in a simple lemon dressing, this delicious summer salad makes a great side or lunch that takes just minutes to make.
Crunchy, salty and packed with flavour, like my Greek orzo pasta salad, this orzo salad is a filling salad that is great for potlucks, picnics or BBQs. Enjoy on its own or pair with grilled chicken, salmon or steak.
If you are a little skeptical about serving fruit in a salad, don’t be put off by this! The sweet peaches work so well in the salad, making this the most delicious pasta salad for hot summer days. If you want an extra savoury note, add some chopped prosciutto – used together in this peach and prosciutto pizza, they are a delicious pairing.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Orzo – also known as risoni in Australia. This small pasta look like a chunky grain of rice and is so useful! I use it in these slow cooker lamb shanks, and this Greek tomato orzo is one of those saviour dinners that is made with store cupboard staples! Substitute with another small pasta like small macaroni or ditalini.
- Olive oil – use extra virgin olive oil for the best flavour.
- Lemon juice – fresh lemon juice adds a citrus zing to the salad. Substitute with red wine vinegar, white wine vinegar or apple cider vinegar.
- Peaches – yellow peaches or white peaches – although yellow peaches provide more of a contrast of colours! You can substitute with nectarines.
- Cucumbers – Lebanese / Persian cucumbers, deseeded and cubed.
- Red onion – this adds a fresh bite to the salad, and red onion is less sharp than other varieties. Substitute with 2-3 onions / green onions / scallions, finely chopped.
- Feta cheese – or goat’s cheese.
- Baby arugula/ rocket – substitute with baby spinach
- Fresh basil – substitute with parsley or mint, or one of these substitutes for basil.
How to make this orzo pasta salad recipe
Please scroll down to the recipe card at the end of the post for the full recipe.
- Cook the orzo: Bring a large pot of salted water to boil, add the orzo / risoni and cook according to the packet directions. Drain, run it under cold water, drain again and then spread it out on a plate or tray to cool – this helps to stop it from sticking together.
- Make the lemon dressing: In a small bowl or jar whisk the olive oil with the lemon juice and season.
- Mix the salad: Mix the cooled orzo with the salad ingredients, add the dressing and toss to combine.
FAQ
Can I use a different pasta shape in this salad?
You can use any short pasta shape in this salad, like small pasta shells, small elbow macaroni, or Fregula.
How can I make this peach salad gluten free?
Substitute the orzo with cooked quinoa or rice to make this salad gluten free.
How can I make this salad suitable for vegans?
Use your favourite vegan feta.
What nuts could I add to this pasta salad?
A handful or toasted flaked almonds or pine nuts would be delicious additions.
My recipe tips
- Choosing peaches – You want to use ripe but firm peaches. Use peaches that have a little give when you squeeze them gently but aren’t mushy.
- If making the salad ahead, the chopped peaches can become brown over time. To help prevent this, toss with a little lemon juice.
Why not try…
You may also like these other easy and delicious summer salads:
Peach and Feta Orzo Salad (Risoni Salad)
Author: Robyn
With juicy peaches, salty feta and peppery rocket (arugula), this easy orzo salad recipe is perfect for summer!
Equipment
- Medium pan for cooking the orzo.
- Tray / plate for cooling the orzo.
- Small bowl / jar for mixing the vinaigrette.
- Large bowl for tossing the salad together / serving.
Ingredients
- 250 g orzo / risoni
- 1 teaspoon salt
- 2 peaches pitted and diced
- 2 Lebanese / Persian cucumbers or ½ large cucumber, deseeded and cubed
- ½ small red onion thinly sliced
- 125 g feta cubed
- 50 g rocket
- 4 tablespoons fresh basil chopped
Dressing:
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- salt
- black pepper
Instructions
- Bring a large pot of water to boil, add the teaspoon of salt then add the orzo. Cook the orzo according to the packet directions.
- Drain the orzo, run it under cold water, drain again and then spread it out on a plate or tray to cool – this helps to stop it from sticking together.
Make the dressing:
- In a small bowl whisk the olive oil with the lemon juice and season with salt and black pepper together.
Combine the salad:
- In a large bowl, toss the cooled cooked orzo with the chopped peaches, cucumber, red onion, feta, arugula / rocket and chopped basil.
- Drizzle over the dressing and toss gently to combine – don’t toss too much otherwise the feta will break down.
- Check for seasoning, adding a little more salt and black pepper if needed.
- Serve straight away, or place in the refrigerator for a couple of hours to allow the flavours to develop.
- Best served at room temperature.
Notes
Make ahead/storage
Fridge: store leftovers in an airtight container for up to 2 days. Any longer and the vegetables can become watery. If you do need to refrigerate the salad, bring it to room temperature before serving – the cool mutes the flavours and this will let them sing! Freezer: I don’t recommend freezing this recipe. Orzo – also known as risoni in Australia. Substitute with another small pasta like small macaroni or ditalini. · Olive oil – use extra virgin olive oil for the best flavour. · Lemon juice – fresh lemon juice adds a citrus zing to the salad. Substitute with red wine vinegar, white wine vinegar or apple cider vinegar. · Peaches – yellow peaches or white peaches – although yellow peaches provide more of a contrast of colours! You can substitute with nectarines. · Cucumbers – Lebanese / Persian cucumbers, deseeded and cubed. · Red onion – this adds a fresh bite to the salad, and red onion is less sharp than other varieties. Substitute with 2-3 onions / green onions / scallions, finely chopped. · Feta cheese – or goat’s cheese. · Baby arugula/ rocket – substitute with baby spinach Fresh basil – substitute with parsley or mint.Nutrition
Calories: 503kcalCarbohydrates: 63gProtein: 15gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 28mgSodium: 958mgPotassium: 551mgFiber: 4gSugar: 12gVitamin A: 937IUVitamin C: 13mgCalcium: 222mgIron: 2mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 1¼ c orzo / risoni
- 1 teaspoon salt
- 2 peaches pitted and diced
- 2 Lebanese / Persian cucumbers deseeded and cubed
- ½ small red onion thinly sliced
- 125 g feta cubed
- 2 c rocket
- 4 tablespoons fresh basil chopped
Dressing:
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- salt
- black pepper
Instructions
- Bring a large pot of water to boil, add the teaspoon of salt then add the orzo. Cook the orzo according to the packet directions.
- Drain the orzo, run it under cold water, drain again and then spread it out on a plate or tray to cool – this helps to stop it from sticking together.
Make the dressing:
- In a small bowl whisk the olive oil with the lemon juice and season with salt and black pepper together.
Combine the salad:
- In a large bowl, toss the cooled cooked orzo with the chopped peaches, cucumber, red onion, feta, arugula / rocket and chopped basil.
- Drizzle over the dressing and toss gently to combine – don’t toss too much otherwise the feta will break down.
- Check for seasoning, adding a little more salt and black pepper if needed.
- Serve straight away, or place in the refrigerator for a couple of hours to allow the flavours to develop.
- Best served at room temperature.
Notes
Make ahead/storage
Fridge: store leftovers in an airtight container for up to 2 days. Any longer and the vegetables can become watery. If you do need to refrigerate the salad, bring it to room temperature before serving – the cool mutes the flavours and this will let them sing! Freezer: I don’t recommend freezing this recipe. Orzo – also known as risoni in Australia. Substitute with another small pasta like small macaroni or ditalini. · Olive oil – use extra virgin olive oil for the best flavour. · Lemon juice – fresh lemon juice adds a citrus zing to the salad. Substitute with red wine vinegar, white wine vinegar or apple cider vinegar. · Peaches – yellow peaches or white peaches – although yellow peaches provide more of a contrast of colours! You can substitute with nectarines. · Cucumbers – Lebanese / Persian cucumbers, deseeded and cubed. · Red onion – this adds a fresh bite to the salad, and red onion is less sharp than other varieties. Substitute with 2-3 onions / green onions / scallions, finely chopped. · Feta cheese – or goat’s cheese. · Baby arugula/ rocket – substitute with baby spinach Fresh basil – substitute with parsley or mint.Nutrition
Calories: 503kcalCarbohydrates: 63gProtein: 15gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 28mgSodium: 958mgPotassium: 551mgFiber: 4gSugar: 12gVitamin A: 937IUVitamin C: 13mgCalcium: 222mgIron: 2mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 1¼ c orzo / risoni
- 1 teaspoon salt
- 2 peaches pitted and diced
- 2 Lebanese / Persian cucumbers deseeded and cubed
- ½ small red onion thinly sliced
- 1 c feta cubed
- 2 c rocket
- ¼ c fresh basil chopped
Dressing:
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- salt
- black pepper
Instructions
- Bring a large pot of water to boil, add the teaspoon of salt then add the orzo. Cook the orzo according to the packet directions.
- Drain the orzo, run it under cold water, drain again and then spread it out on a plate or tray to cool – this helps to stop it from sticking together.
Make the dressing:
- In a small bowl whisk the olive oil with the lemon juice and season with salt and black pepper together.
Combine the salad:
- In a large bowl, toss the cooled cooked orzo with the chopped peaches, cucumber, red onion, feta, arugula / rocket and chopped basil.
- Drizzle over the dressing and toss gently to combine – don’t toss too much otherwise the feta will break down.
- Check for seasoning, adding a little more salt and black pepper if needed.
- Serve straight away, or place in the refrigerator for a couple of hours to allow the flavours to develop.
- Best served at room temperature.
Notes
Make ahead/storage
Fridge: store leftovers in an airtight container for up to 2 days. Any longer and the vegetables can become watery. If you do need to refrigerate the salad, bring it to room temperature before serving – the cool mutes the flavours and this will let them sing! Freezer: I don’t recommend freezing this recipe. Orzo – also known as risoni in Australia. Substitute with another small pasta like small macaroni or ditalini. · Olive oil – use extra virgin olive oil for the best flavour. · Lemon juice – fresh lemon juice adds a citrus zing to the salad. Substitute with red wine vinegar, white wine vinegar or apple cider vinegar. · Peaches – yellow peaches or white peaches – although yellow peaches provide more of a contrast of colours! You can substitute with nectarines. · Cucumbers – Lebanese / Persian cucumbers, deseeded and cubed. · Red onion – this adds a fresh bite to the salad, and red onion is less sharp than other varieties. Substitute with 2-3 onions / green onions / scallions, finely chopped. · Feta cheese – or goat’s cheese. · Baby arugula/ rocket – substitute with baby spinach Fresh basil – substitute with parsley or mint.Nutrition
Calories: 503kcalCarbohydrates: 63gProtein: 15gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 28mgSodium: 958mgPotassium: 551mgFiber: 4gSugar: 12gVitamin A: 937IUVitamin C: 13mgCalcium: 222mgIron: 2mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!