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U.S. Highbush Blueberry Council

Blueberry Peach Orzo Salad

Get ready – this crowd-pleasing blueberry peach orzo salad is about to become your signature dish. Perfect for potlucks, picnics and parties of all stripes. Last-minute plans? No stress. Just toss a blueberry peach orzo salad together and let the compliments roll in. You’ll love the refreshing burst of citrus – and the vitamin C boost.


  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 8 ounces (about 1 1/3 cups) uncooked orzo pasta, cooked, drained and cooled with cold water
  • 2 cups blueberries
  • 1 peach, pitted and chopped
  • 2 cups arugula


  1. In a serving bowl, whisk olive oil, vinegar, orange juice, orange zest, kosher salt and pepper until blended.
  2. Add cooled orzo, blueberries, peach and arugula and stir until evenly coated.

Number of servings (yield): 6 cups


330 calories

8 g fat

1 g saturated fat

5 mg cholesterol

8 g protein

58 g carbohydrates

3 g fiber

13 g sugar

590 mg sodium

186 mg potassium (4% of daily value)

26 mg calcium (2% of daily value)

2 mg iron (10% of daily value)

16 mg vitamin C (20% of daily value)

31 mcg vitamin A (2% of daily value)


As desired, use your favorite gluten-free pasta, quinoa or rice as a substitution.

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