Description
A delightful Orzo Salad with Prosciutto and Parmesan Vinaigrette that combines fresh ingredients for a refreshing dish.
Ingredients
Scale
- 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