Prosciutto and Arugula Orzo Salad

Cook orzo pasta 8–10 minutes according to package directions, or until desired tenderness. Drain and rinse well with cold water. Toss with 1/3 cup olive oil. Toss chopped onion, tomatoes, and arugula with orzo.

Heat remaining 2 tablespoons olive oil and saute minced garlic over high heat for 2 minutes. Reduce heat to medium. Add basil, parsley, and oregano. Cook for 3 minutes. Allow to cool for about 3 minutes (it does not have to be completely chilled, just not hot). Toss with orzo mixture.

Add prosciutto and mozzarella pearls. Season with salt, pepper, and more oregano if desired. Add balsamic vinegar if desired. Serve chilled.