Blueberry Peach Orzo Salad

Blueberry Orzo Salad

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon kosher salt
  • 1⁄4 teaspoon pepper
  • 8 ounces (about 1 1⁄3 cups) uncooked orzo pasta, cooked, drained and cooled with cold water
  • 2 cups blueberries
  • 1 peach, pitted and chopped
  • 2 cups arugula

Instructions

  1. In a serving bowl, whisk olive oil, vinegar, orange juice, orange zest, kosher salt and pepper until blended.
  2. Add cooled orzo, blueberries, peach and arugula and stir until evenly coated.

Recipe Tip

As desired, use your favorite gluten-free pasta, quinoa or rice as a substitution.

Prep Time: 10 minutes
Cook Time: 10 minutes
Portions: 6