Orzo & Artichoke Salad With Prosciutto

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Servings: 4 Difficulty: Advanced
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A vibrant, make-ahead pasta salad featuring tender artichoke hearts, salty prosciutto, and a bright citrusy dressing.
Orzo & Artichoke Salad With Prosciutto recipe image
Orzo & Artichoke Salad With Prosciutto recipe image
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Orzo & Artichoke Salad With Prosciutto

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 315

Description

This refreshing Orzo and Artichoke Salad is the perfect balance of textures and flavors, making it an ideal choice for warm-weather gatherings or a light, satisfying lunch. The small, rice-shaped pasta absorbs the zesty dressing beautifully, while tender artichoke hearts provide a subtle, artichoke-infused bite. Salty prosciutto adds a savory depth that pairs perfectly with the sharp tang of fresh lemon juice and white wine vinegar. Fresh basil and parsley bring a burst of herbal brightness, while grated Parmesan adds a creamy, nutty finish. Unlike heavier hot pasta dishes, this salad is best served chilled, allowing the flavors to meld and deepen over time. Its easy to prepare ahead of party, making it a stress-free option for entertaining. Whether served as a side dish or a light main course, this salad offers a sophisticated yet simple culinary experience that will leave your guests asking for the recipe.

Ingredients

Directions

  1. Bring a large saucepan of salted water to a boil.
  2. Cook orzo until al dente according to package instructions.
  3. Drain the orzo.
  4. Rinse the cooked orzo under cold water to stop the cooking process, then drain well.
  5. Transfer the cooled orzo to a large mixing bowl.
  6. Add 1 tablespoon of olive oil to the orzo and toss to coat, preventing clumping.
  7. In a medium heavy saucepan, bring chicken broth to a simmer.
  8. Add thawed artichoke hearts to the simmering broth and cook for 3 minutes.
  9. Drain the artichoke hearts well.
  10. Add the warm artichoke hearts to the bowl with the orzo.
  11. In a small bowl, whisk together white wine vinegar, fresh lemon juice, and Dijon mustard.
  12. Slowly whisk in the remaining 2 tablespoons of olive oil to create an emulsified dressing.
  13. Stir the minced fresh basil into the dressing.
  14. Pour the dressing over the orzo and artichoke mixture.
  15. Add the chopped prosciutto, grated Parmesan, chopped green onions, and fresh parsley.
  16. Toss all ingredients together until well combined.
  17. Season with salt and pepper to taste.
  18. Cover the bowl and refrigerate to chill before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 315kcal
% Daily Value *
Total Fat 18.5g29%
Saturated Fat 4.5g23%
Cholesterol 15mg5%
Sodium 450mg19%
Total Carbohydrate 32.0g11%
Dietary Fiber 3.0g12%
Sugars 2.0g
Protein 12.0g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make Ahead: This salad can be prepared up to 1 day in advance. The flavors meld and improve as it sits in the refrigerator.

Serving: Serve chilled or at cool room temperature.

Substitutions: For a vegetarian version, omit the prosciutto and use vegetable broth instead of chicken broth.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: orzo, artichoke, prosciutto, salad, italian, pasta salad, summer, appetizer, side dish, vegetarian friendly, make ahead, chilled, parmesan, basil, lemon, fresh
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