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Orzo Ham Salad

Rated as 4.21 out of 5 Stars
2

"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
Original recipe yields 6 servings

Directions

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  1. 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.
  2. Whisk together the mayonnaise, sour cream, cider vinegar, Dijon and yellow mustard, chives, sugar, black pepper, and salt in a bowl.
  3. 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 22.2 10.3 27 683 Full nutrition

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Reviews

Read all reviews 26
  1. 29 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

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...

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...

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...

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...

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...

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...

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...

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 ...