Orzo Salad with Prosciutto & Parmesan Vinaigrette
This vibrant orzo salad combines tender pasta with the savory richness of prosciutto and the tangy depth of Parmesan vinaigrette. Perfect for picnics, easy lunches, or as a refreshing side dish, it’s quick to prepare and delightfully customizable. Serve it cold or at room temperature to enjoy the harmonious blend of flavors and textures that make this salad a standout choice for any meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Ingredients
Scale
- 1 cup orzo pasta
- 3 oz prosciutto, thinly sliced
- 2 cups fresh baby spinach
- 1 cup cherry tomatoes, halved
- ½ cup Parmesan cheese, shredded
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper, to taste
Instructions
- Cook the orzo in a pot of salted boiling water according to package instructions until al dente (8-10 minutes). Drain and let cool.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create the vinaigrette.
- In a large bowl, combine cooked orzo, spinach, cherry tomatoes, and prosciutto. Toss gently.
- Add shredded Parmesan cheese on top and drizzle with vinaigrette. Toss to combine until well-coated.
- Serve immediately or refrigerate for at least an hour before serving.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg