Orzo Chef’s Salad Recipe


  • 2 cups uncooked Original Orzo
  • 4 ozs cooked turkey or ham, diced into 1/4 inch cubes
  • 1/2 cup Swiss cheese, diced into 1/4 inch cubes
  • 3 ribs celery, chopped
  • 3 scallions, sliced
  • 1/2 cup diced red onion
  • 1/4 cup diced black olives
  • salt and freshly ground pepper, to taste
  • 1/4 cup Dijon mustard
  • 2 tablespoons vegetable oil
  • 1/4 cup vinegar


  • Prepare orzo according to package directions; drain, rinse with cold water and drain again.
  • Place the orzo, turkey or ham, cheese, celery, scallions, onion and olives in a mixing bowl. Season with salt and freshly ground pepper to taste.
  • In a small bowl, mix the mustard, vegetable oil and vinegar until combined. Add to the orzo and toss. Refrigerate for two hours and serve chilled.
Adapted from National Pasta Association