Ingredients

2 tbsp olive oil
2 tbsp red wine vinegar
2 tbsp orange juice
1 tsp orange zest
1 tsp salt
1/4 tsp pepper
8 oz. orzo pasta
2 cups blueberries
1 peach, pitted and chopped
2 cups arugula

Directions

Heat a large pot of water to boiling. Add orzo pasta and cook according to package directions. Once cooked, drain pasta and rinse with cold water. While the orzo is cooking, make dressing in a small bowl. Whisk together olive oil, vinegar, orange juice, orange zest, salt, and pepper. Set aside. Once orzo is cooked and cooled, add to a large serving bowl. Mix blueberries, peach, and arugula together with orzo until well combined. Re-whisk dressing and then pour over the orzo mixture and stir until evenly coated. This can be served immediately or chilled for up to 2 hours.

Ellena’s Notes

This is such a fun recipe to serve at a potluck (no mayo to go bad) or as lunch on a hot summer day when peaches are at their prime. I love the combination of arugula with the pasta, as it makes the dish taste so crisp and refreshing. I often serve this with barbecued sliced pork loin that has peach salsa drizzled on top. Either way, as a salad on it’s own or as a side dish, it is just plain delicious. Try it – it doesn’t get much easier!Eat Simple, Eat Well, Ellena