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Orzo Salad with Prosciutto & Parmesan Vinaigrette

Do you ever get on a kick, and eat the same thing for a week or two (or maybe three?). This might be that thing!

This bright and colourful summer salad checks all the boxes, and is especially full of flavour!

Here is what you’ll need, and what you’ll need to do. We highly recommend making extra… 😉

  • ¾ lb orzo (can be subbed for rice or other pasta of choice)
  • olive oil
  • 4 ears corn, husked
  • 1 lb cherry tomatoes
  • kosher salt
  • 4 cloves garlic, chopped
  • ½ cup grated parmesan cheese
  • 2 tbsp white wine vinegar
  • 1 lemon, juiced
  • 2 tsp honey
  • Fresh cracked pepper to taste
  • ½ cup olive oil
  • A few handfuls of arugula
  • 100 grams (use your best guess, and however much you like!) sliced Prosciutto di Parma, each slice cut into thirds
  • ¼ cup packed basil leaves, torn
  • 2 tbsp minced chives (fresh is best!)

Bring a large pot of salted water to a boil. Drop the orzo and cook according to the package’s instructions. Drain, rinse with cold water to fully cool, and drain again. Or if you have a rice cooker, you can throw it in there, and turn it on, and let it cook away! Meanwhile, you can either boil or grill your corn until soft (don’t skip on the fresh corn! Frozen just isn’t the same). Allow the corn to cool, then slice off the kernels. In a skillet, heat about 2 tablespoons of olive oil over medium-high heat, and add the cherry tomatoes and a good pinch of salt. Cook for about 5 minutes until burst. Lower the heat to medium-low and continue to cook until caramelized and softened, about 10 minutes longer. Let cool. Add the garlic, white wine vinegar, lemon juice, honey, and black pepper to a food processor. Pulse to combine. With the processor running, slowly drizzle in the olive and vegetable oils. Or if you don’t have a food processor, use a blender and blend until well mixed. Shave off large pieces of parmesan, and then combine the orzo, corn, tomatoes, arugula, Prosciutto di Parma, basil, and chives in a large mixing bowl. Drizzle in the vinaigrette and toss well. Serve at room temperature. Enjoy again, and again, and again!

Original recipe from

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