Orzo Salad with Prosciutto and Parmesan Vinaigrette
There’s something magical about a dish that comes together in a flash, and this Orzo Salad with Prosciutto and Parmesan Vinaigrette is just that.
Whether you’re racing against the clock after a long day or looking to impress friends at a weekend gathering, this salad is your go-to.
With its vibrant colors and fresh flavors, it’s not just a meal; it’s a celebration on a plate.
Trust me, once you try it, you’ll find yourself making it again and again, and your taste buds will thank you for it!
Why You’ll Love This Orzo Salad with Prosciutto and Parmesan Vinaigrette
This Orzo Salad with Prosciutto and Parmesan Vinaigrette is a game-changer for busy weeknights.
It’s quick to whip up, taking just 20 minutes from start to finish.
The combination of savory prosciutto and tangy vinaigrette creates a flavor explosion that’s hard to resist.
Plus, it’s versatile enough to serve as a light lunch or a side dish at dinner.
You’ll love how it brightens up any meal!
Ingredients for Orzo Salad with Prosciutto and Parmesan Vinaigrette
Creating this delightful Orzo Salad with Prosciutto and Parmesan Vinaigrette is all about fresh, quality ingredients.
Here’s what you’ll need:
- Orzo pasta: This tiny pasta shape is the star of the show, providing a hearty base that soaks up all the flavors.
- Prosciutto: Thinly sliced, this Italian dry-cured ham adds a savory, salty kick that elevates the dish.
- Cherry tomatoes: Their sweetness and juiciness bring a burst of freshness, making every bite a delight.
- Fresh spinach: Roughly chopped, it adds a vibrant green color and a nutritious boost.
- Parmesan cheese: Grated for easy mixing, this cheese adds a nutty richness that ties everything together.
- Olive oil: A good quality extra virgin olive oil is essential for the vinaigrette, providing a smooth, fruity flavor.
- Red wine vinegar: This tangy ingredient balances the richness of the prosciutto and cheese.
- Dijon mustard: Just a teaspoon adds depth and a hint of spice to the vinaigrette.
- Garlic: Minced for a punch of flavor, it enhances the overall taste of the salad.
- Salt and pepper: Essential for seasoning, these staples help bring out the flavors of the other ingredients.
For those looking to add a little crunch, consider tossing in some toasted pine nuts or walnuts.
If you prefer a different protein, cooked chicken or turkey can be a great substitute for prosciutto.
You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Orzo Salad with Prosciutto and Parmesan Vinaigrette
Making this Orzo Salad with Prosciutto and Parmesan Vinaigrette is a breeze.
Follow these simple steps, and you’ll have a delicious dish ready in no time!
Step 1: Cook the Orzo Pasta
Start by boiling a pot of salted water.
Add the orzo pasta and cook according to the package instructions until it’s al dente.
This usually takes about 8-10 minutes.
Once cooked, drain the orzo in a colander and rinse it under cold water.
This stops the cooking process and helps cool it down quickly.
Let it sit while you prepare the other ingredients.
Step 2: Combine the Ingredients
In a large mixing bowl, combine the cooled orzo with the prosciutto, cherry tomatoes, spinach, and Parmesan cheese.
Gently fold everything together, ensuring the ingredients are evenly distributed.
The colors will pop, and the aroma will make your mouth water!
Step 3: Prepare the Vinaigrette
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and minced garlic.
Add a pinch of salt and pepper to taste.
Whisk until the mixture is well combined and slightly emulsified.
This vinaigrette is the magic that ties the salad together!
Step 4: Toss the Salad
Pour the vinaigrette over the orzo salad.
Gently toss everything together until the salad is well coated.
Be careful not to break up the prosciutto or tomatoes too much.
You want to keep that beautiful presentation intact!
Step 5: Serve or Chill
Taste the salad and adjust the seasoning if needed.
If you prefer, you can chill the salad in the refrigerator for about 30 minutes.
This allows the flavors to meld beautifully.
Serve it cold or at room temperature, and watch it disappear!
Tips for Success
- Always salt your pasta water; it enhances the flavor of the orzo.
- Rinse the orzo thoroughly to prevent it from sticking together.
- Use fresh ingredients for the best taste; quality matters!
- Let the salad chill for at least 30 minutes to deepen the flavors.
- Feel free to customize with your favorite veggies or proteins!
Equipment Needed
- Large pot: For boiling the orzo. A deep skillet can work in a pinch.
- Colander: To drain the pasta. A fine mesh strainer is a great alternative.
- Mixing bowl: For combining ingredients. Any large bowl will do.
- Whisk: To mix the vinaigrette. A fork can also get the job done.
- Measuring cups and spoons: For accuracy. You can eyeball it if you’re feeling adventurous!
Variations
- Vegetarian Delight: Skip the prosciutto and add roasted chickpeas for protein and a satisfying crunch.
- Herb Infusion: Toss in fresh herbs like basil or parsley to elevate the flavor profile.
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños for a spicy twist.
- Seasonal Veggies: Incorporate seasonal vegetables like zucchini or bell peppers for added color and nutrition.
- Grain Swap: Substitute orzo with quinoa or farro for a different texture and flavor.
Serving Suggestions
- Pair with Grilled Chicken: A simple grilled chicken breast complements the salad beautifully.
- Serve with Crusty Bread: A slice of rustic bread is perfect for soaking up the vinaigrette.
- Refreshing Drink: Enjoy with a chilled glass of white wine or sparkling water.
- Presentation: Serve in a large bowl garnished with extra Parmesan and fresh herbs for a stunning look.
FAQs about Orzo Salad with Prosciutto and Parmesan Vinaigrette
Can I make this Orzo Salad with Prosciutto and Parmesan Vinaigrette ahead of time?
Absolutely! This salad tastes even better after sitting for a while. You can prepare it a few hours in advance and chill it in the refrigerator. Just give it a gentle toss before serving to refresh the flavors.
Is this salad gluten-free?
Traditional orzo is made from wheat, so it’s not gluten-free. However, you can find gluten-free orzo made from rice or corn. Just check the package to ensure it fits your dietary needs!
What can I substitute for prosciutto?
If you’re not a fan of prosciutto or need a different protein, cooked chicken or turkey works wonderfully. You could also try crispy bacon for a smoky flavor!
How long will leftovers last in the fridge?
Leftover Orzo Salad with Prosciutto and Parmesan Vinaigrette can be stored in an airtight container in the fridge for up to three days. Just remember to give it a good stir before enjoying it again!
Can I add more vegetables to this salad?
Definitely! Feel free to toss in your favorite veggies like bell peppers, cucumbers, or even roasted zucchini. The more, the merrier when it comes to flavor and nutrition!
Final Thoughts
Creating this Orzo Salad with Prosciutto and Parmesan Vinaigrette is more than just cooking; it’s about bringing joy to your table.
The vibrant colors and fresh flavors make it a feast for the eyes and the palate.
Whether you’re enjoying it solo or sharing it with loved ones, this dish has a way of sparking conversation and smiles.
It’s quick, easy, and oh-so-satisfying, making it perfect for any occasion.
So, roll up your sleeves, gather your ingredients, and let this delightful salad become a staple in your kitchen.
Your taste buds will thank you!
Print
Orzo Salad with Prosciutto and Parmesan Vinaigrette delights!
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A delightful Orzo Salad with Prosciutto and Parmesan Vinaigrette that combines fresh ingredients for a refreshing dish.
Ingredients
- 2 cups orzo pasta
- 4 ounces prosciutto, sliced into thin strips
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled orzo, prosciutto, cherry tomatoes, spinach, and Parmesan cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
- Pour the vinaigrette over the orzo salad and toss gently to combine all ingredients.
- Taste and adjust seasoning if necessary. Serve immediately or chill in the refrigerator for about 30 minutes to allow flavors to meld.
Notes
- For added crunch, consider tossing in some toasted pine nuts or walnuts.
- Substitute the prosciutto with cooked chicken or turkey for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 15mg
