Grilling fresh peaches and corn brings out their natural sweetness and adds a fantastic smoky flavor to this pasta salad. You can use bowtie or rotini pasta instead of orzo.
Ingredients
- 12 oz. orzo pasta
- 2 ears corn, shucked and trimmed
- 3 medium ripe peaches, halved and pitted
- ⅓ cup plus 2 Tbsp. olive oil, divided
- 3 Tbsp. balsamic vinegar
- 1 pint grape tomatoes, halved
- ½ cup fresh basil leaves
- ½ (4 - oz.) pkg. deli prosciutto, sliced into 1-inch pieces
- ½ (8 - oz.) pkg. mozzarella cheese pearls
Steps
- Cook orzo according to package directions. Drain and rinse with cold water.
- Heat grill to medium. Brush corn and peaches with 2 tablespoons oil. Season with salt and pepper. Add corn to grill. Cook until corn starts to char on all sides, turning occasionally, 10–15 minutes.
- Halfway through grilling corn, add peaches and cook until tender, flipping halfway through, 7–8 minutes. Remove corn and peaches from grill and let cool. Cut corn kernels from cobs and chop peaches into small pieces.
- In a large serving bowl, whisk remaining ⅓ cup oil and balsamic vinegar. Add orzo, corn, peaches, tomatoes, basil, prosciutto and mozzarella. Toss to combine. Serve immediately or chill in fridge until ready to serve.
This recipe is
- Nut-free
- Egg-free
Tags
- Fresh Magazine July August 2026