Prosciutto, arugula, fresh mozzarella pearls, and a blend of spices create a simple yet elegant pasta salad
This chilled orzo salad will not disappoint on a hot summer’s day. It would be a perfect dish to take to a Fourth of July barbeque. This salad is so simple and quick to put together which means it is especially important that you use high-quality, fresh ingredients (see those fresh mozzarella pearls?) The best part of this dish is that you can make it with limited stove time–a must on hot summer day.
First, you’ll need to cook your orzo. Orzo is just pasta shaped like rice. It is somewhat bland on its own, so you’ll need to season your water well. Fill a medium pot halfway up with water, and season with salt, black pepper, oregano, parsley, and basil. You’ll need a few dashes of each spice. The flavors of the spices will infuse into the pasta as it cooks. Bring your water to a boil. Add one box of orzo pasta and cook for about 8-10 minutes, stirring occasionally. Drain your pasta and transfer to a large mixing bowl. Toss it with a few teaspoons of olive oil.
While pasta is cooling, heat two tablespoons of olive oil in a small saucepan over medium high heat. Add a few cloves of garlic and toast for 2-3 minutes. Reduce your heat to medium, and add some dried oregano, basil, and parsley. Cook for about 3-5 minutes until all of the flavors start filling up the room. Allow spice mixture to cool for a few minutes before tossing over your cooked orzo.
Now, it’s time to chop your veggies. Finely mince half of a sweet onion, dice two tomatoes, and chop one small bunch of arugula. Just look at that mixture! Yum.
When pasta is completely chilled, toss in your tomatoes, onions, and arugula. Tear prosciutto into small pieces and toss in along with fresh mozzarella pearls. Season with salt, pepper, and a little extra oregano to taste. Oh, and you can also toss in a little balsamic vinegar if that’s your thing. Pop it in the fridge (overnight if possible), and transfer to a chilled dish when ready to serve. Enjoy!