This Pesto Orzo Salad with Prosciutto recipe stands out for its vibrant, garden-fresh flair. Dressed with flavorful pesto and finished with a refined touch of prosciutto, this Mediterranean Orzo Salad celebrates the simplicity and sophistication of Italian cuisine.
Like my Smoked Mozzarella Pasta Salad, this effortless orzo pasta salad is a fantastic picnic salad no matter the season. It is perfect as a main dish or a versatile side, especially for an Italian-themed picnic.
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Why This is a Great Picnic Salad
Pasta makes one of the best make-ahead salads, and this is one of my favorite pasta salad recipes. Not just because it makes a great summer salad but also because, like my Vegan Couscous Salad, it is so versatile and tastes incredible. This is a favorite for Easter picnics when the new season herbs and veg are starting to appear.
- Seasonal Adaptability: This salad shines all year. Its ingredients, particularly the pesto, are adaptable to what’s fresh and available. The pesto can transition smoothly from fragrant summer basil to the rich, sun-drenched flavors of sun-dried tomatoes or the warmth of slow-roasted peppers.
- Quick and Simple: This recipe is so simple you can whip it up in 30 minutes. It’s also great to prepare in advance and assemble at the last minute.
- It Looks Gorgeous: With its vibrant mix of ingredients, this salad is as beautiful as it is delicious, adding a splash of color and elegance to any picnic.
Ingredient Notes
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
- Pesto: This recipe uses basil and sun-dried tomato pesto to match the robust flavors of the olives and prosciutto. You can switch to a straight basil pesto, arugula, or roasted pepper pesto. You can find some pesto inspiration here.
- Homemade Pesto: This recipe shows how easy it is to whip up pesto, like with my Pesto Cheese Bread. But you can use store-bought pesto if you don’t have the time or ingredients. Please use a quality pesto. It will make a difference.
- Prosciutto: You can omit the prosciutto and opt for a straight vegetarian pesto orzo pasta salad. If you still want protein, you could also switch it out for chicken or tuna.
- Olives: If you don’t like olives (not everyone does), leave them out. The salad has enough flavor to still shine without them. Capers could also be an excellent addition if you choose to leave olives out, especially if you switched the prosciutto for tuna.
Step by Step Instructions
Make the Pesto
Step 1: Soak the sun-dried tomatoes in warm water for 15-20 minutes until soft.
Step 2: Add sun-dried tomatoes, basil, 2 tbsp olive oil, garlic, the juice of one lemon, parmesan, and salt to taste (about ¼ tsp salt) to a food processor.
Step 3: Pulse until the ingredients are mixed and the mixture is thick and uniform. Set aside.
Note: If the mixture is too thick, add 1 tbsp water or some more olive oil.
Step 4: Make The Pasta
- Fill a large pot with water.
- Add 1 teaspoon of salt. Close with a lid and bring to a boil.
- When the water is boiling, add the orzo pasta and cook according to the instructions. (About 6-7 minutes).
- Pour the pasta into a colander and run under cold water to stop the cooking and cool the pasta.
Prepare the Salad
Step 5: When the orzo pasta is ready and cool, pour it into a bowl, add the pesto, and stir well. Drizzle with a little more olive oil, if needed, and salt.
Step 6: Wash and clean the spinach and place it in a small bowl. Drizzle with olive oil and lemon and mix gently.
Step 7: Add the spinach and pesto orzo pasta to a large bowl. Add the olives and half the tomatoes and gently toss the salad.
Step 8: Place the salad in a serving dish. Top with the remaining tomatoes, strips of prosciutto, and a sprinkle of diced spring onions. If the salad is not already too wet, drizzle lightly with olive oil.
Recipe FAQs
Yes, you can prepare this salad ahead of time. It actually tastes better after the salad has had time to rest. However, consider adding ingredients like prosciutto and fresh vegetables like spinach and tomatoes right before serving for the best texture.
The salad can be stored in an airtight container in the refrigerator for up to 3-4 days. Remember that the freshness of the fresh vegetables and the texture of the pasta may change slightly over time.
Expert Tips
Pesto: When blending your pesto, add a little water or olive oil if it is too thick. Gradually add the water or olive oil to achieve perfect consistency.
Pasta Pointers: Cook your orzo to al dente and no further. This means it should be cooked through but still have a slight bite. Rinse the cooked orzo under cold water to stop the cooking process immediately, preventing it from becoming mushy as it cools. If you are not going to mix the pesto through immediately after cooling, toss the orzo with a little olive oil to prevent it from sticking together.
Prosciutto: Choose high-quality prosciutto for the best flavor and presentation. I like to arrange large pieces on top, allowing people to choose how much ham they want in their serve. You can, of course, tear it into smaller pieces to distribute evenly throughout the salad.
Related Recipes
Did you try this Pesto Orzo Salad?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed it.
Pesto Orzo Salad with Prosciutto
Ingredients
- 2½ tablespoons sun- dried tomatoes
- ½ bunch fresh basil
- 2 cloves garlic
- 1 tablespoon lemon juice - plus 1tbsp for dressing the baby spinach.
- 2 tablespoon olive oil
- ¼ teaspoon salt
- ⅓ cup parmesan - grated
- 8 ounces orzo pasta - roughly half a packet
- 4-5 slices Prosciutto - torn into large pieces
- ½ cup baby spinach
- ½ cup cherry tomatoes - cut in half
- ⅓ cup spring onions
- ¼ cup mixed olives - pitted and cut in half
Instructions
Make the Pesto
- Soak the sun-dried tomatoes in warm water for 15-20 minutes until soft.
- Add the sun dried tomatoes, basil, 2 tbsp olive oil, garlic, juice of one lemon, parmesan, and salt to taste (about ¼ tsp salt) to a food processor.
- Pulse until the ingredients are mixed and you have a thick and uniform mixture. Set aside. Note: If the mixture is too thick, add 1 tbsp water or some more olive oil.
Make the Pasta
- Fill a large pot with water. Add 1 teaspoon of salt. Close with a lid and bring to a boil.
- When the water is boiling, add the orzo pasta and cook according to the instructions. (About 6-7 minutes).
- Pour the pasta into a colander and run under cold water to stop the cooking and cool the pasta.
Prepare the Salad
- When the orzo pasta is ready and cool, pour it into a bowl, add the pesto, and stir well. Drizzle with a little more olive oil, if needed, and salt.
- Wash and clean the spinach and place it in a small bowl. Drizzle with olive oil and lemon and mix gently.
- Add the spinach and pesto orzo pasta to a large bowl. Add the olives and half the tomatoes and gently toss the salad.
- Place the salad in a serving dish. Top with the remaining tomatoes, strips of prosciutto, and a sprinkle of diced spring onions. You can drizzle lightly with olive oil if the salad is not already too wet.
Notes
- Pesto: You can switch to a straight basil pesto, arugula, or roasted pepper pesto.
- Homemade Pesto: This recipe shows how easy it is to whip up pesto, like with my Pesto Cheese Bread. But you can use store-bought pesto if you don’t have the time or ingredients. Please use a quality pesto. It will make a difference.
- Prosciutto: You can omit the prosciutto and opt for a straight vegetarian pesto orzo pasta salad. You could also switch it out for chicken or tuna if you still want a protein.
- Olives: If you don’t like olives (not everyone does), leave them out. The salad has enough flavor to still shine without them. Capers could also be an excellent addition instead of olives, especially if you switched the prosciutto for tuna.
- Pesto: When blending your pesto, add a little water or olive oil if it is too thick. Gradually add the water or olive oil to achieve perfect consistency.
- Orzo Cooking: Cook your orzo to al dente and no further. This means it should be cooked through but still have a slight bite. Rinse the cooked orzo under cold water to stop the cooking process immediately, preventing it from becoming mushy as it cools.
- Prosciutto: Choose high-quality prosciutto for the best flavor and presentation. I like to arrange large pieces on top. You can tear it into smaller pieces to distribute evenly throughout the salad.
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