Orzo & Artichoke Salad with Prosciutto is a delightful Mediterranean-inspired dish that combines the delicate flavors of orzo pasta, artichoke hearts, prosciutto, and fresh herbs, all tossed in a zesty Dijon mustard vinaigrette. This salad is perfect for a quick meal or as a refreshing side dish for any occasion. Here’s a detailed look at how to prepare this recipe:
Ingredients:
- Orzo Pasta (3/4 cup): Orzo, a small pasta resembling rice grains, provides a perfect base for this salad.
- Olive Oil (3 tablespoons): Used for cooking the orzo and preparing the dressing, olive oil adds richness and flavor.
- Canned Chicken Broth (1/4 cup): Provides a savory base for cooking the artichoke hearts.
- Chicken Broth (4 1/2 cups): Used to simmer the artichoke hearts and enhance their flavor.
- Frozen Artichoke Hearts (1 cup): Thawed and simmered briefly in chicken broth to tenderize and infuse with flavor.
- White Wine Vinegar (1 tablespoon): Adds a tangy brightness to the dressing.
- Fresh Lemon Juice (1 tablespoon): Provides a fresh citrusy note to complement the other flavors.
- Dijon Mustard (2 teaspoons): Adds depth and a slight spiciness to the vinaigrette.
- Fresh Basil (2 tablespoons, chopped): Aromatic and fresh, basil lends a Mediterranean herbaceous flavor.
- Green Onions (2, thinly sliced): Provide a mild onion flavor and a bit of crunch.
- Prosciutto (2 ounces, thinly sliced): Adds a salty, savory bite to contrast with the other ingredients.
- Fresh Parmesan Cheese (1/3 cup, grated): Adds a nutty, salty flavor and creamy texture.
- Fresh Parsley (1/3 cup, chopped): Adds freshness and a hint of herb flavor.
- Salt and Pepper: To taste, for seasoning.
Instructions:
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Cook Orzo: In a large saucepan, bring salted water to a boil and cook the orzo until al dente according to package instructions. Drain and rinse under cold water to stop the cooking process. Transfer the orzo to a large bowl and toss with 1 tablespoon of olive oil to prevent sticking.
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Prepare Artichoke Hearts: In another medium saucepan, bring the chicken broth to a simmer. Add the thawed artichoke hearts and simmer for about 3 minutes until tender. Drain the artichoke hearts and add them to the orzo in the bowl.
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Make Dressing: In a small bowl, whisk together the white wine vinegar, fresh lemon juice, and Dijon mustard until well combined. Gradually whisk in the remaining 2 tablespoons of olive oil until the dressing is emulsified. Stir in the chopped fresh basil.
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Assemble Salad: Pour the dressing over the orzo and artichokes. Add the chopped green onions, thinly sliced prosciutto, grated Parmesan cheese, and chopped parsley to the bowl. Toss everything together gently until well combined.
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Season and Chill: Season the salad with salt and pepper to taste. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together. This salad can be prepared up to 1 day ahead of serving.
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Serve: Before serving, give the salad a final toss. Serve chilled as a refreshing side dish or a light main course.
Nutritional Information (per serving):
- Calories: 265.1
- Fat: 13.4g
- Saturated Fat: 3g
- Cholesterol: 7.5mg
- Sodium: 272.9mg
- Carbohydrates: 27.5g
- Fiber: 2.6g
- Sugar: 1.3g
- Protein: 9.2g
This Orzo & Artichoke Salad with Prosciutto recipe not only provides a balanced mix of flavors and textures but also offers a nutritious meal option packed with protein and fiber. It’s ideal for those looking to enjoy a taste of Mediterranean cuisine in under 30 minutes, making it perfect for quick weekday meals or as a refreshing addition to any summer gathering.
