Orzo & Artichoke Salad With Prosciutto
- Ready In:
- 26mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 177.44 ml orzo pasta
- 44.37 ml olive oil
- 59.14 ml canned chicken broth or 59.14 ml fresh chicken broth
- 127.57 g package frozen artichoke hearts, thawed,rinsed
- 14.79 ml white wine vinegar
- 14.79 ml fresh lemon juice
- 9.85 ml Dijon mustard
- 29.58 ml fresh basil, minced
- 2 green onions, finely chopped
- 78.78 ml prosciutto, sliced,chopped
- 78.78 ml fresh parmesan cheese, grated (about 1 oz.)
- 29.58 ml fresh parsley, chopped
directions
- Cook orzo in large saucepan of boiling salted water until aldente, drain.
- Rinse under cold water and drain again.
- Transfer orzo to large bowl.
- Add 1 tablespoon olive oil and toss to combine.
- Bring chicken broth to simmer in heavy medium saucepan.
- Add artichokes and simmer 3 minutes, drain.
- Mix artichokes into orzo.
- Whisk vinegar, lemon juice and mustard in small bowl.
- Whisk in remaining 2 tablespoons oil.
- Stir in basil.
- Pour dressing over orzo.
- Add all remaining ingredients and toss well.
- Season to taste with salt and pepper.
- Cover and refrigerate (Can be prepared 1 day ahead).
- Serve chilled.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0