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My review
Orzo Ham Salad
Phiny
"A delicious and light tasting orzo pasta and ham salad. Tastes even better the next day! It's a great use for leftover ham."
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Ingredients
50 m servings 273 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain and rinse with cold water in a colander set in the sink.
- Whisk together the mayonnaise, sour cream, cider vinegar, Dijon and yellow mustard, chives, sugar, black pepper, and salt in a bowl.
- Place the cooked and cooled pasta, ham, red onion, green pepper, and tomatoes in a large bowl. Toss together with the dressing. Cover and refrigerate for 30 minutes before serving.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 273 calories; 16.1 g fat; 22.2 g carbohydrates; 10.3 g protein; 27 mg cholesterol; 683 mg sodium. Full nutrition
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Reviews
Read all reviews 2528 Ratings
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Most helpful positive review
4/25/2011
I made this today for "recipe group" on Allrecipes. I thought it tasted pretty good. I liked the combination of ingredients. I was surprised though at the mayonaise base. For some reason I was t...
Most helpful critical review
4/28/2011
Made this recipe for the *RECIPE GROUP*. I think this recipe has the potential to be a solid 5* recipe, but needs alot of changes. A few I made (left out the onions, chives, halved the black pep...
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4/25/2011
I made this today for "recipe group" on Allrecipes. I thought it tasted pretty good. I liked the combination of ingredients. I was surprised though at the mayonaise base. For some reason I was t...
5/2/2011
This is good, but I found the red onion a little overpowering after a night in the fridge. I could see leaving the tomatoes out and serving this in tomato "cups" for a change. I'd probably add e...
4/27/2011
I made this for the "Recipe Group" We really enjoyed it. I used finely diced red, yellow and orange bell peppers and I also added some finely diced celery. Rather than mixing in the grape tom...
4/28/2011
The recipe calls for 2/3 cup of uncooked Orzo (Organic Durum Wheat Semolina-enriched macaroni product) which will yield about 1 3/4 cups when cooked. I did not add all of the black pepper and us...
4/27/2011
Made for Recipe Group. I did use red instead of green bell peppers and Vidalia onion instead of red. The onion almost overpowered this for me. Good flavor from the sauce, seemed to need a little...
4/28/2011
Made this recipe for the *RECIPE GROUP*. I think this recipe has the potential to be a solid 5* recipe, but needs alot of changes. A few I made (left out the onions, chives, halved the black pep...
4/27/2011
I made this for recipe group as well - - - giving 3 stars as I'm not quite sure what to think of it. Not that's a bad thing - it's just different. Using two types of mustard is a nice idea, bu...
4/25/2011
Made this for Recipe Group and thought that it was very good! I didn't have fresh chives, so I had to use dried, and vidalia onion in place of the red onion. I had some plum tomatoes that needed...