Reviewed: Apr. 10, 2012

Very yummy, but way too much onion!! Next time I will cut back and maybe add some more ham.

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crystal

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Reviewed: Mar. 13, 2012

My family loved this!!

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greens93

Reviewed: Nov. 28, 2011

I loved this. I made it very close to how it's written. I used whole wheat orzo, and I used a packet of Equal for the sugar. I accidentally used about double for the cider vinegar due to carelessness and I was really worried that I ruined it but it did not taste too vinegary at all - phew! (ya I know you're not supposed to measure over the bowl, I was in a hurry!!) We'll have this again!

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Reviewer:

Jodi

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: May 30, 2011

Eyeballed the recipe and knew immediately that for our taste buds, one cup of onion would be way too much in proportion to the other ingredients. Used 1/2 cup, and could have scaled back even more. Also scaled back on the mustard and the pepper. Overall, even with those changes I knew I had to make to make it palatable for us, I would not make again. But, as always, thanks to the contributor.

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Reviewer:

tat

Cooking Level: Intermediate

Reviewed: May 30, 2011

great recipe. I am fairly new to this site. I see recipe group and recipe buzz mentioned often. Can someone tell me what this is. Is it an online group or a neighborhood thing or what? Thanks.

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Reviewer:

covergirl

Reviewed: May 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 extra ham the next time. This is a nice way to use up that leftover ham.

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9 users found this review helpful

Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Apr. 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 pepper, and added olives)

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Reviewer:

geranium

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

Reviewed: Apr. 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 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.

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Reviewer:

Shearone

Home Town: Yadkinville, North Carolina, USA

Living In: Pinnacle, North Carolina, USA

Reviewed: Apr. 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.

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Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Apr. 27, 2011

Made for Recipe Group. This salad takes on different flavors as it sits. I made it yesterday for a function today, not adding the tomatoes in until this morning. At first it was overpoweringly oniony. A couple hours later, overpoweringly black peppery. Today....just perfect. Truly amazing-love it!!

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