Orzo & Artichoke Salad With Prosciutto |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Ingredients:
3/4 cup orzo pasta |
3 tablespoons olive oil |
1/4 cup canned chicken broth or 1/4 cup fresh chicken broth |
4 1/2 ounces packages frozen artichoke hearts, thawed,rinsed |
1 tablespoon white wine vinegar |
1 tablespoon fresh lemon juice |
2 teaspoons dijon mustard |
2 tablespoons fresh basil, minced |
2 green onions, finely chopped |
1/3 cup prosciutto, sliced,chopped |
1/3 cup fresh parmesan cheese, grated (about 1 oz.) |
2 tablespoons fresh parsley, chopped |
Directions:
1. Cook orzo in large saucepan of boiling salted water until aldente, drain.
2. Rinse under cold water and drain again.
3. Transfer orzo to large bowl.
4. Add 1 tablespoon olive oil and toss to combine.
5. Bring chicken broth to simmer in heavy medium saucepan.
6. Add artichokes and simmer 3 minutes, drain.
7. Mix artichokes into orzo.
8. Whisk vinegar, lemon juice and mustard in small bowl.
9. Whisk in remaining 2 tablespoons oil.
10. Stir in basil.
11. Pour dressing over orzo.
12. Add all remaining ingredients and toss well.
13. Season to taste with salt and pepper.
14. Cover and refrigerate (Can be prepared 1 day ahead).
15. Serve chilled.
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