Description
This Grilled Peach & Arugula Orzo with Goat Cheese recipe is a delightful combination of sweet grilled peaches, peppery arugula, creamy goat cheese, and nutty walnuts, all tossed together with orzo pasta in a tangy honey-lemon dressing. Perfect for a light and flavorful meal.
Ingredients
Units
Scale
Orzo Pasta:
- 1 cup dry orzo pasta
Grilled Peaches:
- 2 ripe peaches, halved and pitted
- 2 tablespoons olive oil
Salad:
- 2 cups fresh arugula
- 1/3 cup goat cheese, crumbled
- 1/4 cup chopped walnuts
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- Cook Orzo: Cook the orzo according to package instructions in salted boiling water until tender, about 8–10 minutes. Drain and let cool slightly.
- Grill Peaches: Brush peach halves lightly with olive oil. Grill on medium heat for 2–3 minutes per side until charred and softened. Slice into wedges.
- Prepare Dressing: In a small bowl, whisk together remaining olive oil, honey, lemon juice, Dijon mustard, salt, and black pepper.
- Assemble Salad: In a large bowl, combine cooked orzo, arugula, grilled peach slices, goat cheese, and walnuts.
- Add Dressing: Pour the dressing over the salad and toss gently until coated.
- Serve: Serve warm or chilled.
Notes
- You can add grilled chicken or shrimp for a protein boost.
- For a vegan version, substitute goat cheese with a plant-based alternative.
- Feel free to adjust the sweetness and acidity of the dressing to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling, Boiling
- Cuisine: Modern
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 12g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 9mg
