This crispy prosciutto and orzo salad was also a recipe from the June Asda magazine but isn't appearing on the website.
The flavours in this pasta salad are absolutely delicious...the peppery rocket and parsley combined through the orzo complete the crispy salty prosciutto and creamy mozzarella perfectly.
Its a great summer dish to enjoy as a starter, snack, on the side with grilled or barbecued meats, or serve it in a big bowl at a picnic, buffet or party (see Tips below).
Tips
- Chop up the crispy prosciutto into smaller pieces, along with the balls of mozzarella, mix them through the orzo and rocket and serve in a large bowl for people to help themselves at a picnic, buffet or party.
- This crispy prosciutto and orzo salad recipe is easily adapted if you’re cooking for less or more people.
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How to make this Crispy Prosciutto and Orzo Salad
Ingredients
- 100g prosciutto slices
- 2 tsp and 2 tbsp extra virgin olive oil
- 350g orzo
- salt and freshly ground black pepper
- juice of half a lemon, plus additional wedges to serve
- a bunch of fresh parsley, roughly chopped
- 120g rocket leaves
- 1 to 2 balls of mozzarella, torn
Instructions
- Preheat the grill to high. Place the slices of prosciutto on a baking tray and drizzle them with the 2 tsp of extra virgin olive oil and grill for 3 to 5 minutes, until crispy. Every grill is different, so keep an eye on it!
- Meanwhile, cook the orzo according to packet instructions in salted boiling water. Drain and rinse with cold water until cooled.
- In a large mixing bowl, combine the cold orzo, remaining 2 tbsp of extra virgin olive oil, a generous pinch of salt and pepper, lemon juice, chopped parsley and rocket. Stir to combine.
- Plate up with torn pieces of mozzarella, lemon wedges and torn pieces of crispy prosciutto. Garnish with some more freshly ground black pepper and enjoy!
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Crispy Prosciutto and Orzo Salad
Ingredients
- 100 g (3.5 oz) prosciutto slices
- 2 tsp and 2 tbsp extra virgin olive oil
- 350 g (2 ⅓ cups) orzo
- salt and freshly ground black pepper
- juice of half a lemon plus additional wedges to serve
- a bunch of fresh parsley roughly chopped
- 120 g (4.2 oz) rocket leaves
- 1 to 2 balls of mozzarella torn
Instructions
- Preheat the grill to high. Place the slices of prosciutto on a baking tray and drizzle them with the 2 tsp of extra virgin olive oil and grill for 3 to 5 minutes, until crispy. Every grill is different, so keep an eye on it!
- Meanwhile, cook the orzo according to packet instructions in salted boiling water. Drain and rinse with cold water until cooled.
- In a large mixing bowl, combine the cold orzo, remaining 2 tbsp of extra virgin olive oil, a generous pinch of salt and pepper, lemon juice, chopped parsley and rocket. Stir to combine.
- Plate up with torn pieces of mozzarella, lemon wedges and torn pieces of crispy prosciutto. Garnish with some more freshly ground black pepper and enjoy!
Notes
- Chop up the crispy prosciutto into smaller pieces, along with the balls of mozzarella, mix them through the orzo and rocket and serve in a large bowl for people to help themselves at a picnic, buffet or party.
- This crispy prosciutto and orzo salad recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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