⅔ cup uncooked orzo pasta
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 tablespoon yellow mustard
2 tablespoons chopped fresh chives
½ teaspoon white sugar
½ teaspoon black pepper
¼ teaspoon salt
1 ½ cups chopped fully cooked ham
1 cup diced red onion
½ cup chopped green bell pepper
½ cup halved cherry or grape tomatoes
Fill a huge pot with softly salted water and bring to a turning bubble over high warmth. When the water is bubbling, mix in the orzo, and re-visitation of a bubble. Cook the pasta revealed, mixing sometimes, until the pasta has cooked through, however is still firm to the chomp, around 11 minutes. Channel and flush with cold water in a colander set in the sink.
Whisk together the mayonnaise, harsh cream, juice vinegar, Dijon and yellow mustard, chives, sugar, dark pepper, and salt in a bowl.
Spot the cooked and cooled pasta, ham, red onion, green pepper, and tomatoes in an enormous bowl. Throw along with the dressing. Cover and refrigerate for 30 minutes prior to serving.