Peach Orzo Salad
The secret to this salad is orzo that’s simmered in Swanson broth until all of the wonderful flavor soaks right in. Add sweet peaches, spicy arugula and fresh mint for a unique and delicious summer salad.
Ingredients
2 cups Swanson® Chicken Broth
8 ounces (about 1 1/3 cups) uncooked orzo pasta
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 tablespoons lime juice
1 teaspoon grated lime zest
0.5 teaspoon salt
0.25 teaspoon ground black pepper
2 large peach, pitted and chopped (about 2 cups)
2 cups baby arugula
0.25 cup chopped mint leaves
8 ounces (about 1 1/3 cups) uncooked orzo pasta
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 tablespoons lime juice
1 teaspoon grated lime zest
0.5 teaspoon salt
0.25 teaspoon ground black pepper
2 large peach, pitted and chopped (about 2 cups)
2 cups baby arugula
0.25 cup chopped mint leaves
Instructions
Heat the broth and orzo in a 2 1/2-quart saucepan over high heat to a boil. Reduce the heat to low. Cover and cook for 12 minutes until the orzo is tender and broth is absorbed, stirring occasionally. Do not drain. Remove the orzo to a large bowl and let cool for 30 minutes.
Beat the oil, vinegar, lime juice, lime zest, salt and black pepper in a small bowl with a fork or whisk. Add the lime mixture, peaches, arugula and mint to the orzo and toss to coat. Season to taste.
Beat the oil, vinegar, lime juice, lime zest, salt and black pepper in a small bowl with a fork or whisk. Add the lime mixture, peaches, arugula and mint to the orzo and toss to coat. Season to taste.
Peach Orzo Salad
Print
The secret to this salad is orzo that’s simmered in Swanson broth until all of the wonderful flavor soaks right in. Add sweet peaches, spicy arugula and fresh mint for a unique and delicious summer salad.
Instructions
Heat the broth and orzo in a 2 1/2-quart saucepan over high heat to a boil. Reduce the heat to low. Cover and cook for 12 minutes until the orzo is tender and broth is absorbed, stirring occasionally. Do not drain. Remove the orzo to a large bowl and let cool for 30 minutes.Beat the oil, vinegar, lime juice, lime zest, salt and black pepper in a small bowl with a fork or whisk. Add the lime mixture, peaches, arugula and mint to the orzo and toss to coat. Season to taste.
Ingredients
2 cups Swanson® Chicken Broth8 ounces (about 1 1/3 cups) uncooked orzo pasta2 tablespoons olive oil1 tablespoon red wine vinegar2 tablespoons lime juice1 teaspoon grated lime zest0.5 teaspoon salt0.25 teaspoon ground black pepper2 large peach, pitted and chopped (about 2 cups)2 cups baby arugula0.25 cup chopped mint leaves
