Ham Pasta Salad

This ham pasta salad is a flavorful and easy side dish that’s perfect for parties, barbecues, and potlucks. Made with pasta, ham, vegetables, and a creamy homemade dressing, it comes together easily. Plus, it’s a budget-friendly recipe that’s great for making ahead and serving a crowd.

Course Side Dish

Cuisine American

Keyword cold pasta salad, ham

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 380kcal

Author Elizabeth Rodriguez

Ingredients

8 ounces Ditalini Pasta cooked to package directions for "firm" drained, and cooled (or use other short pasta like elbow macaroni or small shells, etc.)
6-7 ounces Cooked Ham diced
½ cup Shredded Cheddar Cheese or a combination like cheddar jack or Colby jack
½ cup Frozen Peas cooked to package directions, rinsed, drained, and chilled
¼ cup Shredded Carrot about 1 small carrot can also be finely diced, about ⅛ inch
2 tablespoons Finely Diced Celery
2 tablespoons Sliced Green Onions plus extra for garnish, if desired
1 cup Mayonnaise
1 tablespoon Dijon Mustard or yellow mustard
1 tablespoon Pickle Relish
1 tablespoon Sugar
1 tablespoon Apple Cider Vinegar
½ teaspoon Salt plus 1-2 tablespoons for the macaroni cooking water, plus extra at the end if needed
¼ teaspoon Black Pepper

Instructions

Cook the pasta according to package directions for a firm texture—just past al dente but not too soft. Drain using a colander and rinse with cold water immediately until completely cool.
Transfer the pasta to a large bowl. Add the ham, shredded cheese, peas, carrots, celery, and green onions. Cover and refrigerate until chilled.

Make the dressing

In a small bowl, combine the mayonnaise, mustard, pickle relish, sugar, vinegar, salt, and pepper. Stir with a fork or small whisk until smooth. Refrigerate until ready to assemble the salad.

Assemble the salad

Add the dressing to the pasta mixture and stir well until evenly coated. Cover and refrigerate until ready to serve.
Garnish with sliced green onions, if desired.

Notes

Do not overcook the pasta. Cook until it is firm but no longer al dente.
Cool the pasta quickly after draining. Run it under cold water to stop the cooking, then drain well using a colander.
Do not overcook the peas so they hold up to stirring. Rinse them with cold water immediately to stop the cooking.
Chill the pasta, ham, and veggies before adding the dressing to prevent them from absorbing it too quickly and drying out the salad.

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