Orzo Ham Salad Recipe - Allrecipes.com
Orzo Ham Salad Recipe
  • READY IN 50 mins

Orzo Ham Salad

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    50 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 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.

Most Helpful Critical Review
Apr 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)


20 Ratings

May 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.

May 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.

Aug 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.

Apr 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!

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.

Apr 28, 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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  • Calories
  • 273 kcal
  • 14%
  • Carbohydrates
  • 22.2 g
  • 7%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 683 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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