Ham Pasta Salad combines shell pasta, smoked ham, cheddar cheese, red bell pepper, sweet baby peas, and green onions in a slightly sweet creamy mayonnaise dressing. Enjoy this tasty salad as a main or side dish with all your favorite summer grilling and barbecue recipes.
Serve this easy pasta salad with grilled turkey burgers, grilled pork chops, or oven-baked beef brisket. It is also a delicious and refreshing main-course salad for a hot summer evening.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Mayonnaise: We love Duke’s mayo, but you can use your favorite brand.
- Vinegar: Use apple cider vinegar, rice wine vinegar, or white wine vinegar.
- Pasta: Any short pasta shape works with this recipe, including shells, penne, elbow macaroni, farfalle, fusilli, and cellentani.
- Ham: Use smoked ham. I like to use a small Frick ham steak.
- Cheese: Use any sharp, mild, smoked, or white cheddar. For a change of flavor, try Monterey Jack or Pepper Jack.
- Baby peas: Use thawed frozen baby peas for the best texture.
How To Make Ham Pasta Salad
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Whisk the mayo, apple cider vinegar, and granulated sugar. Season with salt and black pepper to taste.
- Cook the pasta al dente and drain well.
- Combine the drained pasta, ham, cheddar cheese, red bell pepper, baby peas, and green onions.
- Drizzle with the dressing and toss to coat. Sprinkle with fresh herbs.
Preparation Tips
- Cook the pasta al dente according to package instructions. Pasta that is not cooked al dente soaks up dressing, and you want the dressing to stay rich and creamy.
- You can mix the dressing up to 48 hours in advance.
- Use a spider strainer to drain the pasta, then transfer it to a well-seasoned baking sheet. See the picture above. This keeps the pasta from sticking to itself in a colander.
More Pasta Salad Recipes
Ham Pasta Salad
Ham Pasta Salad combines shell pasta, smoked ham, cheddar cheese, red bell pepper, sweet baby peas, and green onions in a slightly sweet creamy mayonnaise dressing.
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Servings: 6 servings
Calories: 546kcal
Ingredients
Creamy Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1½ tablespoons granulated sugar
- salt to taste
- freshly ground black pepper to taste
Ham Pasta Salad
- 8 ounces medium pasta shells
- 2 cups diced ham, cut into small cubes
- 4 ounces cheddar cheese, cut into small cubes
- 1 red bell pepper, diced
- ¾ cup baby peas
- ¼ cup cup thinly sliced green onions
- ½ tablespoons chopped fresh thyme
Instructions
- Whisk the mayo, apple cider vinegar, and granulated sugar in a medium bowl. Season with salt and black pepper to taste.
- Bring a large pot of salted water to a boil. Cook the pasta al dente according to package instructions. Using a spider strainer, move the cooked pasta to a baking sheet or drain it in a colander.
- Combine the drained pasta, ham, cheddar cheese, red bell pepper, baby peas, and green onions in a large serving bowl.
- Drizzle with the dressing and toss to coat. Sprinkle with fresh thyme.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 546kcal | Carbohydrates: 37g | Protein: 18g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 861mg | Potassium: 211mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1043IU | Vitamin C: 34mg | Calcium: 156mg | Iron: 1mg
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Ben
This is a great recipe. I love the pop of flavor the ham gives it.
Terri
Amazing pasta salad. It had so much flavor and color.
Terri
I love this! I make ham year-round so this is the perfect recipe to use those leftovers. I actually did that with this recipe last night!