By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
461 cal · 25 min
Summertime Macaroni Salad with Chèvre and Grilled Peaches
Recipe GLPRe6916c5850be5d
A fresh and vibrant summer pasta salad featuring tender orzo tossed with grilled peaches, creamy chèvre, fresh herbs, and toasted pistachios. The warm grilled peaches mingle with a light balsamic and honey dressing, while delicate goat cheese crumbles add richness and tang. Perfect as a light main course or elegant side dish.
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Ingredients
3 freestone yellow peaches
2 tablespoons honey
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Sea salt, divided
10 ounces orzo pasta
1/4 cup fresh parsley, chopped, plus more for garnish
1/4 cup fresh spearmint, chopped
1/3 cup roasted pistachios, chopped
6 ounces Humboldt Fog chèvre, rind removed and coarsely crumbled
Freshly-ground black pepper
Directions
Gently rub the peaches with a damp paper towel to remove any fuzz, being careful not to soak them. Cut each peach in half lengthwise, following the natural crevice around the pit as a guide, and discard the pits.
Place the peach halves in a large resealable plastic bag. Add the honey, olive oil, balsamic vinegar, and a pinch of sea salt. Seal and gently toss to coat evenly. Let marinate for 10 minutes.
While the peaches marinate, bring a large pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Drain in a colander and set aside.
Heat a grill or grill pan over medium-high heat and lightly oil the grates. Remove the peach halves from the marinade, reserving the liquid. Place the peaches cut-side down on the grill, cover, and grill for 5 to 8 minutes until softened and charred. Remove to a cutting board, allow to cool slightly, then cut into bite-sized pieces.
In a large bowl, combine the cooked orzo, grilled peaches, reserved marinade, fresh parsley, spearmint, and chopped pistachios. Toss gently to combine.
Season the salad with additional sea salt and freshly ground black pepper to taste. Add the crumbled chèvre and toss very gently just once or twice until everything is lightly combined, being careful not to overmix as this will break down the cheese.
Divide among serving plates and garnish with additional fresh parsley before serving.
Comments
The stated 25 minutes overlooks the time needed to bring salted water to a boil, cook orzo, and chill the dish properly—add 15 minutes for a realistic weeknight timeline. Chèvre and spearmint are not routine finds at Harris Teeter, Food Lion, or ALDI; you'll need to visit a specialty counter or Whole Foods to source them reliably, and fresh spearmint in particular is seasonal and thin on shelves outside summer. At $3–4 for good chèvre and $2–3 for spearmint, the dish runs $6–7 per serving, driven by the cheese and nuts. This is a same-night dish that does not reheat well—the peaches will soften, the orzo will absorb dressing, and the mint will darken. It's an elegant, light supper for four on a warm evening, but plan ahead for ingredients and expect to make it the afternoon you serve it.
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