This delicious Chilled Ham and Rice Salad has peas, green onions, cheddar cheese, radishes, and a champagne vinaigrette with Dijon mustard that pulls it all together. If you are looking for a recipe that you can make ahead and stays fresh for days, you found it.

Thank you to my grocery partner Kroger DFW for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table going. 

I originally came up with this recipe for my Hamilton party because one of Hamilton’s favorite foods in real life was cold ham. Y’all know I love a chilled salad and any make-ahead party recipe so I ran with the idea. I used rice here because it felt more period-appropriate but this recipe would also be delicious with orzo pasta.

The Dijon mustard vinaigrette really pulls all the flavors together. This dish would also be delicious with feta cheese or gouda if you want to try different variations. Fresh dill would be great in this as well.

This is a perfect summer recipe when you want a hearty dish but don’t want to turn on the oven. This salad stays nice and moist from the dressing for days. It holds spectacularly well! I hope you love this as much as I do.

Chilled Ham and Rice Salad

1 1/3 cups water
1 cup uncooked jasmine rice
8 oz cold ham, cubed
1 cup fresh or frozen peas
4 oz cheddar cheese, cubed
4 green onions, sliced
4 fresh radishes, halved and sliced
1/4 cup chopped Italian parsley
Champagne vinaigrette, recipe follows

1. Place rice in a fine-mesh sieve and rinse under cold water twice. Place in a pot with a lid with 1 1/3 cup of water. Cover the pot. Bring to a boil, then immediately reduce heat to low and let simmer until water has absorbed, about 6-10 minutes. Remove from heat and let sit with the lid on for ten minutes. Fluff with a fork, then transfer to a large mixing bowl.
2. If using frozen peas, place in a microwave-safe bowl with 1 Tbsp water, cover with parchment paper, and heat for 2 minutes.
3. Toss cooled rice with cold ham, peas, cheddar cheese, green onions, radishes, Italian Italian parsley, and champagne vinaigrette.

Champagne Vinaigrette

2 Tbsp champagne vinegar
1 tsp dijon mustard
Pinch sugar
Salt, pepper
3 oz olive oil

1. Whisk together champagne vinegar, dijon mustard, a pinch granulated sugar, and salt and pepper.
2. Slowly whisk in olive oil to emulsify. Taste and adjust salt and pepper as needed.