Ham Pasta Salad

What’s new in the recipe

This recipe was originally published on May 12, 2023, and we’ve made some exciting updates! We’ve:

• Numbered the instructions for easier step-by-step following.
• Added a substitutions and variations section to give you more options.
• Included a prep tips section and recipe tips and notes to help ensure smooth cooking.
• Added "Jump To" links for simple navigation.

We hope these changes make the recipe even more user-friendly and enjoyable.

Prep work: tips and notes

• Dice the ham into small pieces (about ¼ inch) to ensure it’s evenly distributed throughout the salad.
• Shred the carrots for the same reason—this helps them blend into the salad smoothly. Alternatively, you can finely dice them (about ⅛ inch) if you prefer a bit more texture.
• Cook the frozen peas according to package directions, then rinse with cold water immediately to stop the cooking process and prevent them from becoming mushy. Drain well and refrigerate until chilled.
• Chop all ingredients into small, uniform pieces—whether dicing, slicing, or shredding. This ensures they distribute evenly and work together for the best flavor in every bite.

How to make ham pasta salad

1. Cook the pasta according to the package directions for a firm texture—just past al dente but not too soft. Drain using a colander, then rinse with cold water until completely cool.

2. Transfer the pasta to a large bowl. Add the ham, shredded cheese, peas, carrots, celery, and green onions. Cover and refrigerate until chilled.

3. Make the dressing by combining mayonnaise, mustard, pickle relish, sugar, vinegar, salt, and pepper in a bowl. Stir until smooth. Cover and refrigerate until ready to assemble the salad.

4. Add the dressing to the pasta mixture and stir until well combined. Cover and refrigerate until ready to serve.

Garnish with sliced green onions, if desired.

Substitutions and variations

• Low-sodium alternatives – Choose low-sodium ham and use a reduced-sodium cheddar or a mild cheese like Swiss or mozzarella to cut down on salt while keeping the creamy texture. You can also reduce the amount of salt added to the pasta cooking water.
• Pasta – Instead of ditalini, try elbow macaroni, small shells, rotini, or farfalle for variety. Choose a shape that holds onto the dressing for the best texture.
• Vinegar – We use apple cider vinegar, but white vinegar or lemon juice work well as alternatives to add acidity and cut the richness of the dressing.
• Dressing adjustments – If you prefer a tangier dressing, add an extra splash of vinegar or a bit more mustard. For a lighter version, substitute part of the mayo with Greek yogurt or sour cream.
• Cheese – While cheddar works great, a mix of cheddar jack or Colby jack adds extra flavor. Other great options include Monterey Jack, gouda, Havarti, provolone, pepper Jack.

Serving and storing instructions

• Serving – Keep the ham macaroni salad chilled until ready to serve.
• Leftovers – Refrigerate leftovers promptly and do not leave them at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F). Discard any leftovers that have been at room temperature longer than that.
• Storing – If handled properly, store leftovers in an airtight container in the refrigerator for 3-4 days. Freezing is not recommended as it can affect the texture and consistency of the salad.
• Food safety – For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.

Pasta salad recipes are great for parties because you can make them ahead of time, freeing you up for other preparations. They’re also perfect for lunches, side dishes, or even a light dinner.

If you enjoyed this recipe, you might also like our classic macaroni salad, a crowd-pleasing favorite. For a heartier option, try macaroni chicken salad, or go for our simple garden pasta salad for a fresh, veggie-packed twist.