White Bean & Prosciutto Orzo

The recent days of warmer weather have me dreaming of Summer. I can’t wait for long days full of outdoor activities. When I’m walking through the neighborhood, the parks are full of people enjoying the weather playing games and walking their dogs. This Winter was pretty mild, but it sure was gloomy- I’m ready for some sunshine!

If you’re planning on attending- or hosting- any Summer parties, check out my White Bean & Prosciutto Orzo recipe! It’s full of flavor combining prosciutto, parm, lemon and arugula. It’s also easy to prep, and will withstand warm picnic temps much better than typical mayo-based salads. Try it today- save it for later!

White Bean & Prosciutto Orzo

Serves 6-10 depending on serving size (meal or side).

Ingredients:

Salad:

1 C Dried Orzo, cooked al dente

1 15oz Can Cannellini Beans

8 Pieces Prosciutto, chopped

1/4 C Parsley, chopped small

1/4 C Parmesan Cheese, grated

1 C Argula

1/4-1/2 Preserved Lemon, diced small (optional)

Dressing:

1/4 C Extra Virgin Olive Oil

1/4 C Lemon Juice

2 tsp Dijon Mustard

Salt & Pepper, to taste

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Directions:

Cook Orzo al dente, rinse and cool. Place in a large bowl.

Add the remaining ingredients except the Argula to the bowl, and combine well.

Top Salad with Dressing, and mix well.

Add Argula just prior to serving.

Notes:

• This recipe contains affiliate links, which may provide a small percentage of sales. These earnings help offset the cost of maintaining this website.  You are in no way obligated to click the links, or buy the products.  You will not be charged simply by clicking a link.

• The grain free orzo I used is this one.

• The preserved lemons can be found here.

• This salad is great as a side dish, or even a main dish!