Perfect for peach season, this Orzo pasta salad is sweet, savory, and delightfully refreshing. With the sweetness of fresh peaches and the surprise crunch of crispy prosciutto, it’s great as a side for those late summer gatherings, or full-portioned for a fresh and easy weeknight dinner! Served cold, this recipe makes for easy lunch the next day!
Summer Orzo Salad with Peaches and Crispy Prosciutto
9 Slices Prosciutto (available in-store only at Zelli Pasta)
1 box Zelli Orzo Pasta
2 Fresh Peaches
1 Bunch Fresh Basil, Plus Some for Garnish
¼ c. EXAU Olive Oil (or other quality olive oil)
¼ c. Olivewood Balsamic (or other Good Sweet Balsamic)
8 oz. Fresh Mozzarella (available in-store only at Zelli Pasta)
Salt & Pepper
Salt your pasta water and cook Orzo to package instructions, drain well and drizzle with a tablespoon of Olive Oil to prevent sticking, stir, and cool in fridge.
Meanwhile, preheat oven to 400°. Line rimmed baking sheet with parchment paper and “nest” prosciutto slices individually on baking sheet so they are not touching.
Bake 10-12 minutes until crisp and golden, watching carefully to avoid burning. Transfer to wire rack to cool.
Cut peaches into half slices, cube mozzarella, and roughly chop fresh Basil, reserving a few leaves for garnish.
In a large mixing bowl, add cooled orzo, peaches, mozzarella, and basil.
Toss with olive oil and balsamic and salt and pepper to taste.
Plate individually or on a large serving dish and crumble crispy prosciutto over the top.
Garnish with extra Basil and a drizzle of balsamic and olive oil and enjoy!
This recipe is really adaptable for your taste! Add more or less balsamic, cheese, prosciutto, peaches, etc to your own taste! You can’t go wrong!
Recipe by Sarah Horne of @sarahslydelicious on Instagram.