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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A delicious and light tasting orzo pasta and ham salad. Tastes even better the next day! It's a great use for leftover ham. Ingredients:
2/3 cup uncooked orzo pasta |
1/4 cup mayonnaise |
1/4 cup sour cream |
1 tablespoon cider vinegar |
1 tablespoon dijon mustard |
1 tablespoon yellow mustard |
2 tablespoons chopped fresh chives |
1/2 teaspoon white sugar |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
1 1/2 cups chopped fully cooked ham |
1 cup diced red onion |
1/2 cup chopped green bell pepper |
1/2 cup halved cherry or grape tomatoes |
Directions:
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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