home iconhome iconRecipe Archive
arrow right iconarrow right icon
American Recipes
Peach & Nectarine Orzo Salad

Peach & Nectarine Orzo Salad

with Feta, Cucumber, and Mint

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 3.1 / 4out of 941 ratings
Read more

A few minutes under the broiler allows juicy peaches and nectarines to develop even more sweetness. Refreshing cucumber, mint, and lemon keep this salad feeling fresh and light, while orzo provides a hearty base.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 ounce

Orzo Pasta


1 unit


1 unit


1 unit


1 unit

Red Onion

1 unit


2 clove


¼ ounce


¼ cup

Feta Cheese


Not included in your delivery

1 tablespoon

Olive Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2163.128 kJ
Calories517 kcal
Fat10 g
Saturated Fat3 g
Carbohydrate96 g
Sugar19 g
Dietary Fiber11 g
Protein18 g
Cholesterol9 mg
Sodium167 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Cook the pasta: Heat the broiler to high or the oven to 500 degrees. Bring a large pot of salted water to a boil. Once boiling, add the orzo to the pot and cook for 8-9 minutes, until al dente. Drain and rinse under cold water.


Wash and dry all produce. Meanwhile, pick the mint leaves of the stems, discarding the stems. Thinly slice the mint leaves. Halve the lemon. Peel and halve the cucumber lengthwise, then scoop out the seeds with a spoon. Thinly slice the cucumber into half moons. Thinly slice the garlic. Halve, peel and thinly slice the onion. Halve, pit, and dice the nectarine and peach into 1-inch cubes.

Broil the fruit
Broil the fruit

Place the nectarine and peach on a lightly oiled baking sheet and broil for 4-6 minutes, until lightly charred.

Sauté the onion and garlic
Sauté the onion and garlic

Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add the onion to the pan and cook, tossing, for 4-5 minutes, until softened. Add the garlic to the pan and cook for another 1-2 minutes, until fragrant. Season with salt and pepper.

Assemble the salad
Assemble the salad

Remove the pan from the heat and toss in the orzo, peach, nectarine, cucumber, feta, a squeeze of lemon, and a drizzle of olive oil. Season with salt and pepper.


Serve: Divide the orzo salad between bowls and sprinkle with mint. Enjoy!