Another yummy warm-weather salad. The smoky ham. combined with the mustard and thyme really make this dish
Ham and Orzo Salad with Mustard-Thyme Vinaigrette
Mustard-Thyme Vinaigrette
3 Tbsp white wine vinegar
1 1/2 Tbsp coarse-grain mustard
1 garlic clove, minced
1 Tbsp minced fresh thyme, or 1 tsp dried
1/2 tsp salt
1/2 tsp freshly ground pepper
1/4 cup olive oil
1/4 cup vegetable oil
Ham and Orzo Salad
8 oz orzo or other small pasta
12 oz fully cooked smoked ham, cut into medium dice
2 medium plum tomatoes, seeded and cut into medium dice
1 cup frozen corn kernels, thawed
8 medium scallions, sliced thin, crosswise
1/2 medium red bell pepper, cut into medium dice
1 large stalk celery, sliced thin
Mix first 6 ingredients in a medium bowl. Gradually whisk in oils; set aside.
Cook orzo in boiling salted water until tender. Drain and rinse under cold running water; drain again. Add the remaining ingredients and the vinaigrette; toss to coat; adjust seasonings.
Makes 4-6 servings.
Based on a recipe in Cook's magazine.