Orzo Salad With Prosciutto & Parmesan Vinaigrette Recipe

I piled charred corn, caramelized cherry tomatoes, peppery arugula, fresh herbs and ribbons of Prosciutto di Parma into an Orzo Prosciutto Salad dressed with a garlicky parmesan vinaigrette that serves 4 to 6, and there’s a small, unexpected trick that ties it all together.

I made an Orzo Salad With Prosciutto & Parmesan Vinaigrette on a whim and it kinda shocked me how fresh and bold it was. Sweet, blistered cherry tomatoes pop against salty Prosciutto di Parma, and the garlicky parmesan dressing ties it all together in a way that feels effortless but not boring.

This is the sort of Summer Orzo I pack for work, a Lunch Orzo Salad that travels well and somehow gets better after a few hours. I mess around with herbs and heat levels, so each batch ends up slightly different, which I actually like.

Ingredients

• Orzo: tiny pasta thats mostly carbs, quick energy and fills you up fast.
• Corn: sweet starchy kernels give fiber and a bit of crunch, tastes summery.
• Cherry tomatoes: juicy, slightly acidic, add sweetness and bright color to the salad.
• Prosciutto: salty cured pork adds savory fat and umami, not a lean protein source.
• Arugula: peppery greens low in calories, give vitamins and a fresh bitter kick.
• Parmesan: salty nutty cheese provides calcium and savory depth, grated for rich coating.
• Olive oil: healthy monounsaturated fat, brings silkiness and carries lemon garlic flavors well.

Ingredient Quantities

• 1 1/2 cups dry orzo (about 8 oz)
• 2 ears corn, kernels cut off, or 1 1/2 cups frozen kernels, thawed
• 1 pint cherry tomatoes (about 12 oz), halved
• 3 tablespoons extra virgin olive oil, plus extra for cooking
• 1 tablespoon unsalted butter (optional, for caramelizing tomatoes)
• 1 small shallot, finely chopped (or 1/4 cup thinly sliced red onion)
• 3 cups arugula, lightly packed
• 4 oz Prosciutto di Parma, torn into bite sized pieces
• 1/4 cup fresh basil, roughly chopped
• 2 tablespoons fresh parsley, chopped
• 1 large garlic clove, minced
• 1/2 cup freshly grated Parmesan (Parmigiano Reggiano is best)
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/3 cup extra virgin olive oil for the vinaigrette
• Kosher salt and freshly ground black pepper, to taste
• Optional: 1 teaspoon honey or a pinch of sugar (helps caramelize tomatoes)

How to Make this

1. Bring a large pot of salted water to a boil, add 1 1/2 cups orzo and cook until just al dente (about 8 to 10 minutes), taste it, dont overcook it or it’ll be mushy; drain, rinse quickly under cold water to stop cooking, drain well and toss with 1 tablespoon olive oil to keep it loose.

2. Heat a large skillet over medium high heat, add 1 tablespoon olive oil and the corn kernels, let them sit a minute then stir, cook 4 to 7 minutes until some kernels are nicely charred and smelling sweet, season with a pinch of kosher salt and black pepper, remove to a plate.

3. In the same skillet lower heat to medium, add another tablespoon olive oil and the optional tablespoon butter if using, add halved cherry tomatoes cut side down and a pinch of sugar or 1 teaspoon honey if you want extra caramelization, cook undisturbed 5 to 8 minutes until skins blister and tomatoes are jammy, season lightly and remove off heat.

4. Finely mince the garlic and put it in a bowl with 1/2 cup freshly grated Parmesan, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, a little salt and pepper and optional 1 teaspoon honey; whisk while slowly drizzling in 1/3 cup extra virgin olive oil until the vinaigrette is smooth and slightly emulsified, taste and adjust salt, lemon or honey.

5. In a large mixing bowl combine the cooled orzo, charred corn, caramelized tomatoes and the finely chopped shallot (or thin sliced red onion) so you get little bites of sharpness throughout.

6. Add 3 cups arugula (lightly packed), 1/4 cup roughly chopped basil, 2 tablespoons chopped parsley and pour about two thirds of the parmesan vinaigrette over everything; toss gently while the orzo is still a bit warm so it soaks up flavor, add more dressing if you want it wetter.

7. Fold in 4 oz torn Prosciutto di Parma just enough to distribute, you dont want to shred it, it should stay in nice bite sized pieces.

8. Taste and finish with more freshly grated Parmesan, a squeeze more lemon if needed, and plenty of freshly ground black pepper; adjust salt carefully because the prosciutto and parm are salty.

9. Let the salad rest 10 minutes at room temp to let flavors marry or chill briefly if you prefer it cold, then give it a final toss and serve.

Equipment Needed

Youll need:

1. Large pot (6 to 8 qt) for boiling the orzo.
2. Colander or fine mesh sieve for draining and quick cold rinse.
3. 12-inch heavy skillet for charring corn and caramelizing tomatoes.
4. Large mixing bowl for tossing the warm orzo salad.
5. Small bowl plus a whisk or fork for the Parmesan-lemon vinaigrette.
6. Chef’s knife and cutting board for kernels, tomatoes, shallot, herbs and prosciutto.
7. Measuring cups and spoons (including 1/3 cup and tablespoons).
8. Microplane or box grater for freshly grated Parmesan.
9. Tongs or a wooden spoon / silicone spatula for stirring and gentle tossing.

FAQ

Orzo Salad With Prosciutto & Parmesan Vinaigrette Recipe Substitutions and Variations

• Orzo: Israeli couscous (pearl couscous), ditalini, or short grain rice like Arborio. Use about the same cooked volume, they wont be exact but still tasty.
• Corn: swap with sweet peas, diced cucumber for crunch, or roasted red pepper for a sweet smoky note. Frozen peas thaw fast and work great.
• Prosciutto: try thin sliced Serrano ham, crisped pancetta or bacon for more texture, or smoked turkey if you want less fat. If you crisp it up it adds great crunch.
• Parmesan: substitute Pecorino Romano or Grana Padano at a 1 to 1 ratio, or aged Asiago for a nuttier flavor. Pecorino is saltier so taste before salting.

Pro Tips

– Keep the orzo from getting mushy: taste it early and stop cooking when it still has a little bite. If you want the dressing to cling, skip a long cold rinse — just drain well, toss the pasta with a tablespoon of oil and save a little of the pasta water in case you need to loosen the dressing later.

– For better corn and tomatoes, use a very hot, dry skillet so they actually char and get sweet, dont stir them too soon. Pat frozen corn dry before it hits the pan. A tiny pinch of sugar or a teaspoon of honey helps the tomatoes caramelize and makes them jammy without added fuss.

– Make the vinaigrette smooth by adding the oil slowly while whisking, or just put everything in a jar and shake until emulsified. If the dressing feels grainy from cold cheese or garlic, let it sit at room temp a few minutes and whisk again, or thin with a splash of reserved pasta water or lemon juice.

– Protect texture and salt balance: fold the prosciutto in at the very end so it stays in bite sized pieces, and add salt only after you taste since prosciutto and Parmesan already pack salt. If you’re prepping ahead, keep the prosciutto and the greens separate from the dressed orzo until serving so nothing gets limp or soggy.