Easy, make ahead of time salad that is great for a fast lunch or dinner and great for a weekend cookout.
I don't measure ingredients for this salad, I add what I like and the amount I want.
Grape or Cherry Tomatoes - halved or quartered
Green Onions (or your preferred type of onion) sliced or chopped
Blue or Gorgonzola Cheese Crumbles (or your favorite cheese)
Extra Virgin Olive Oil (I use a fruity tasting EVOO)
Thin sliced Prosciutto (5 or 6 slices)
Cook Orzo until al dente following instructions on package. Drain water off and put into large bowl. Stir in enough extra virgin olive oil to lightly coat pasta and put into fridge to cool.
Add small amount of olive oil to frying pan and lightly fry Prosciutto. The Prosciutto will crisp up as it cools. Set aside.
Once the Orzo is chilled add the tomatoes, onions, basil, Prosciutto and cheese. Toss to mix. You can add more EVOO or your favorite Italian dressing, it is up to you.
You can add or remove any items of your choosing. Sometimes I add black olives and/or artichoke hearts. How much of each ingredient is up to you and your taste buds. I usually go heavy on the basil because I have so much in my garden and I love it.