1 cup Orzo pasta (6 ounces)
3/4 cup chopped Prosciutto or fully cooked ham
2 oranges, peeled, sectioned, and cut into bite-size pieces
1 cup chopped Celery
1/3 cup chopped green sweet Pepper
4 green Onions, thinly sliced
1/3 cup Mayonnaise or salad dressing
1/3 cup plain Yogurt
2 tablespoons chutney, snipped
3/4 teaspoon curry powder
1 to 2 tablespoons Milk (optional)
1/3 cup peanuts
1. In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 5-8 minutes, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Rinse with cold water; drain again thoroughly.
2. In a large bowl combine cooked pasta, Prosciutto or ham, oranges, Celery, sweet Pepper, and green onions.
3. In a small mixing bowl stir together Mayonnaise or salad dressing, Yogurt, chutney, and curry powder. Stir into pasta mixture. Cover and refrigerate for 2-24 hours.
4. Just before serving, if necessary, stir in Milk to moisten salad. Sprinkle with peanuts before serving.