A delicious and light tasting orzo pasta and ham salad. Tastes even better the next day! It's a great use for leftover ham.

Phiny

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

273 calories; protein 10.3g 21% DV; carbohydrates 22.2g 7% DV; fat 16.1g 25% DV; cholesterol 26.6mg 9% DV; sodium 683mg 27% DV. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/03/2011
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 thinking it would be lighter and it also had a strong mustard taste. I did use stone ground mustard for the dijon so that may be the reason. I would only use dijon next time and 1 Tblsp. at most. I might also cut the onions back by half or more for personal preference as I thought the onion was a little strong. The only main change I really made was using lite mayo and sour cream which I do in most every recipe. And I left out the black pepper which I also do in every recipe because I don't like it. This is a very filling salad and would work fine as a main dish with the ham in it. I got at most 4 decent sized servings instead of the six. So I would double if I made it again. The orzo is cooked perfect in the recipe and the salad seems adaptable to slight changes like a macaroni salad which I liked. With a few changes in the amount of onion mustard and black pepper it is a really good way to use up some leftover Easter ham. Thank you. Read More
(13)

Most helpful critical review

Rating: 3 stars
04/04/2012
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 pepper and added olives) Read More
(8)
29 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
06/02/2011
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 thinking it would be lighter and it also had a strong mustard taste. I did use stone ground mustard for the dijon so that may be the reason. I would only use dijon next time and 1 Tblsp. at most. I might also cut the onions back by half or more for personal preference as I thought the onion was a little strong. The only main change I really made was using lite mayo and sour cream which I do in most every recipe. And I left out the black pepper which I also do in every recipe because I don't like it. This is a very filling salad and would work fine as a main dish with the ham in it. I got at most 4 decent sized servings instead of the six. So I would double if I made it again. The orzo is cooked perfect in the recipe and the salad seems adaptable to slight changes like a macaroni salad which I liked. With a few changes in the amount of onion mustard and black pepper it is a really good way to use up some leftover Easter ham. Thank you. Read More
(13)
Rating: 4 stars
05/02/2011
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 extra ham the next time. This is a nice way to use up that leftover ham. Read More
(12)
Rating: 5 stars
05/04/2011
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 tomatoes I used them more as a garnish. This would make for a great summer meal. I will be serving this at a hawaiian themed graduation party. Perfect because it can be made ahead of time. Thanks for a great recipe. Read More
(11)
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Rating: 4 stars
08/21/2011
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 used garlic salt instead of plain salt. I also added celery seeds and sprinkled the top with paprika. I used the tomatoes as a garnish as some of the family are not fond of them. This salad would also be good with grilled chicken instead of ham. Read More
(9)
Rating: 4 stars
04/27/2011
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 something I'm not sure what. All in all a nice pasta salad that is something different. Thanks for the recipe! Read More
(8)
Rating: 3 stars
04/04/2012
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 pepper and added olives) Read More
(8)
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Rating: 3 stars
04/28/2011
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 but with the quantities of both it's a little over powering. The amount of red onion in the salad is strong as well. I'm going to let it sit for a while and then serve tonight on a bed of lettuce. Will come back and re-rate then. UPDATE: Texture and taste does change after letting it sit. For some reason I felt as though I was eating a cold ham sandwich - weird I know. So sorry - just not for us. Read More
(6)
Rating: 5 stars
04/25/2011
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 used so I seeded them and chopped them up instead of the grape tomatoes. I thought the flavors were very nice in this without being too overpowering of any one ingredient and I loved thet I was able to use my leftover easter ham in a new and yummy way! Thanks for sharing.:) Read More
(6)
Rating: 4 stars
04/27/2011
Made this for Recipe Group: 23 April '11. We have never had orzo so I was excited to try this. It has good flavor and the longer it sits the flavors meld even better. We think it needs a few more spices - just seems like it is missing something. I will make this again and it will be nice for a different summer salad. Read More
(5)