Peach Prosciutto Hot Honey Orzo (Print-Friendly Version)
Sweet peaches and crisp prosciutto tossed with orzo, mozzarella, and a spicy honey vinaigrette for summer flavor.
# What You’ll Need to Make This:
→ Hot Honey Vinaigrette
01 -
120 ml extra virgin olive oil
02 -
2 to 3 tablespoons hot honey
03 -
15 ml apple cider vinegar
04 -
1.5 teaspoons Dijon mustard
05 -
1 garlic clove, finely minced
06 -
Salt, to taste
→ Orzo Salad
07 -
115 g prosciutto or pancetta, chopped
08 -
4 cups cooked orzo pasta (approximately 320 g uncooked orzo)
09 -
2 large yellow peaches, chopped
10 -
225 g mozzarella pearls
11 -
60 ml fresh basil, chopped
12 -
1 to 2 cups arugula (optional, 30–60 g)
# How to Prepare:
01 -
Combine olive oil, hot honey, apple cider vinegar, Dijon mustard, minced garlic, and a pinch of salt in a jar or container. Shake or whisk thoroughly until emulsified. Taste and adjust hot honey or salt to preferred balance. Cover and refrigerate until required.
02 -
Heat a nonstick skillet over medium heat. Add chopped prosciutto and cook, stirring occasionally, until crisp and golden. Transfer to a plate and set aside to cool.
03 -
In a spacious mixing bowl, combine cooked orzo, chopped peaches, crispy prosciutto, mozzarella pearls, chopped basil, and arugula if using.
04 -
Drizzle the prepared hot honey vinaigrette over the salad. Toss gently to ensure even coating. Taste and adjust seasoning as needed before serving.
# Extra Tips:
01 -
Hot honey varies in spice intensity by brand; start with a smaller quantity and increase to taste for optimal balance.
02 -
For best flavor, use ripe peaches and high-quality mozzarella pearls.