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 or 100% Natural Vegetable 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
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 large peach, pitted and chopped (about 2 cups)
- 2 cups baby arugula
- 1/4 cup chopped mint leaves
Instructions
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Tips
- To make ahead, prepare as noted above but don't stir in the arugula and mint. Cover and refrigerate the orzo mixture and stir in the arugula and mint just before serving.
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Step 1
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.
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Step 2
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.
