Pesto Orzo Salad with Prosciutto
This Pesto Orzo Salad recipe stands out for its vibrant, garden-fresh flair. Dressed with flavorful pesto and finished with prosciutto, this easy pasta salad celebrates the simplicity and sophistication of Italian cuisine.
Servings: 4 People
Calories: 362kcal
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
Recipe Variations and Substitutions
- 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.
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.
- 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.
Nutrition
Calories: 362kcal | Carbohydrates: 53g | Protein: 13g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 436mg | Potassium: 686mg | Fiber: 4g | Sugar: 7g | Vitamin A: 792IU | Vitamin C: 14mg | Calcium: 146mg | Iron: 2mg