Bowl of orzo & Prosciutto salad

Arugula, Orzo, Prosciutto with Honey French Vinaigrette

Recipe by: Taylor Golub


  • 1/2 pound of orzo
  • 10oz of cherry tomatoes
  • 1/2 cup of roasted corn
  • 1/4 cup chopped parsley
  • 1/4 cup chopped basil
  • 1/3 cup parmesan cheese
  • 2 cups of arugula
  • 4oz of sliced prosciutto


  • 1/4 cup olive oil
  • 3 tbsp champagne vinegar
  • 2-3 minced garlic cloves
  • 1 tbsp whole grain mustard
  • 1 tsp dijon mustard
  • 1 tsp Taylor Pass Manuka UMF5+ honey
  • Salt & pepper


    1. Cook 1/2 pound of orzo, according to package instructions. Rinse and drain orzo then place into a large mixing bowl.

    2. Halve 10oz of cherry tomatoes and add to the mixing bowl along with a 14oz can of rinsed and drained artichoke hearts.

    3. Add in 1/2 cup or more if you like of roasted corn. I used frozen and defrosted them quickly in the microwave.

    4. Add in 1/4 cup chopped parsley, 1/4 cup chopped basil, and 1/3 cup parmesan cheese.

    5. Add in 2 cups of arugula and 4oz of sliced prosciutto. Toss everything together and place into the refrigerator to cool down.

    6. To make the dressing add the ingredients to a mason jar. Thoroughly shake up and taste. Add to salad to serve.
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