Admittedly, I’m not very good at potlucks. Most of the things I make are best served at my house, straight off the stove or out of the oven. Every time I’m invited to bring a side dish I find myself at a complete loss. Typically, I bring dessert, because I know it will taste fine after making the commute from my house to someone else’s.

Recently, I hosted a little BBQ at my house and decided to try my hand at the rather common pasta salad. My version was simple, but a hit. After the party, I realized I had forgotten to include all of the ingredients I intended and made it again. The flavors of the final product are bright and sunny, perfect for a tailgate or BBQ.

Artichoke, Chickpea & Prosciutto Pasta Salad

Serves 4

3/4 c. orzo pasta

1 tbsp. chopped Italian flat leaf parsley

1/2 a can of quartered artichokes in water, drained and chopped

1/2 a can of chickpeas, drained and rinsed

1 slice prosciutto, torn

3 tbsp. Parmigiano Reggiano, coarsely grated

juice of 1/2 a lemon

1 tbsp. red wine vinegar

2 tbsp. evoo

Boil the orzo for several minutes until cooked. Drain and rinse the pasta under cold water until it is room temperature. Next, stir in the garbanzo beans and chopped artichokes. Now, add the chopped parsley, prosciutto and Parmigiano.

Then, add the lemon juice, red wine vinegar and extra virgin olive oil. 

Stir adding salt and freshly ground pepper to taste.