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Ham Pasta Salad Recipe

Ham Pasta Salad

iamwinfred
This ham pasta salad is the dish I make when my fridge has a leftover ham steak calling out to be used and I want something that feeds a crowd without turning on the oven for more than ten minutes. Tender rotini gets tossed with cubes of savory ham, sharp cheddar, sweet peas, and crunchy celery, then coated in a tangy, creamy dressing that ties every bite together. It comes together in under thirty minutes, it travels well, and it somehow tastes even better the next day, which makes it my go-to for potlucks, cookouts, and busy weeknight dinners alike.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine American
Servings 8 servings
Calories 410 kcal

Equipment

  • Large stockpot for boiling pasta
  • Colander for draining and rinsing pasta
  • Large mixing bowl for tossing all ingredients together
  • Small mixing bowl for whisking the dressing
  • Chef's knife for chopping ham and vegetables
  • Cutting board
  • Measuring cups and spoons
  • Rubber spatula or large spoon for mixing

Ingredients
  

  • 1 pound rotini pasta about 450g
  • 2 cups cooked ham about 300g, diced into small cubes
  • 1 cup sharp cheddar cheese about 115g, cubed or shredded
  • 1 cup frozen peas about 150g, thawed
  • 1/2 cup celery about 65g, finely diced
  • 1/4 cup red onion about 30g, finely diced
  • 1 cup cherry tomatoes about 150g, halved
  • 3/4 cup mayonnaise about 180ml
  • 1/3 cup sour cream about 80ml
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice about 30ml
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh dill chopped
  • 1/2 teaspoon garlic powder
  • salt and black pepper to taste

Instructions
 

  • Bring a large stockpot of generously salted water to a rolling boil. Add the rotini pasta, stir once to prevent sticking, and cook until about one minute before al dente so it stays slightly firm. Drain in a colander and immediately rinse under cold water for about a minute until fully cooled. Shake well to remove excess water and set aside.
  • While the pasta cooks, dice the cooked ham, celery, and red onion into small, bite-sized pieces. Halve the cherry tomatoes and prepare the cheddar cheese if not already cubed or shredded. Set all prepped ingredients aside.
  • In a small mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, lemon juice, and apple cider vinegar. Whisk until smooth, then stir in chopped fresh dill and garlic powder. Season with salt and black pepper, whisk again, and taste to adjust tanginess if desired.
  • In a large mixing bowl, combine the cooled pasta, diced ham, cheddar cheese, thawed peas, celery, red onion, and halved cherry tomatoes. Pour the prepared dressing over top and gently fold with a rubber spatula or large spoon until everything is evenly coated, being careful not to mash the tomatoes.
  • Cover the bowl and refrigerate for at least 30 minutes before serving, or up to overnight for best flavor. Give the salad a final stir before serving, and taste one more time to adjust salt, pepper, or lemon juice as needed since chilling can mellow the seasoning.

Notes

  • Make ahead: This salad is actually better when made a day in advance. Store covered in the refrigerator until ready to serve.
  • Pasta doneness: Slightly undercook the pasta and rinse with cold water immediately to prevent it from becoming mushy once dressed and chilled.
  • Ham options: Leftover baked ham, a ham steak, or thick-cut deli ham all work well. Dice into small pieces to match the size of other ingredients.
  • Pasta shapes: Shells, bowtie, or elbow macaroni work just as well as rotini. Any short pasta with ridges or curves will hold onto the dressing nicely.
  • Reviving leftovers: If the salad looks dry after chilling, stir in an extra spoonful of mayonnaise before serving, as pasta continues to absorb dressing over time.
  • Customize it: Add sliced black olives, diced dill pickles, chopped hard-boiled eggs, diced bell pepper, or shredded carrot for extra flavor and color.
  • Shortcut: Use a bottled ranch dressing instead of the homemade mayo dressing for a quicker version.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This salad does not freeze well as the dressing separates when thawed.

Nutrition

Serving: 1servingCalories: 410kcalCarbohydrates: 34gProtein: 15gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gCholesterol: 48mgSodium: 540mgPotassium: 280mgFiber: 2gSugar: 4gVitamin A: 8IUVitamin C: 15mgCalcium: 12mgIron: 8mg
Keyword cold pasta salad, ham pasta salad, leftover ham recipe, potluck side dish, summer pasta salad
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