"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
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uncooked orzo pasta
chopped fresh chives
1 1/2 cups
chopped fully cooked ham
diced red onion
chopped green bell pepper
halved cherry or grape tomatoes
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.
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)
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.
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.
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.
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!
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.
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Orzo Ham Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 144
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