Ham Pasta Salad

Wholesome Cove

This ham pasta salad recipe builds on eleven ingredients, plus salt and pepper, to get a texture that stays creamy instead of dry after a few hours in the fridge.

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Prep Time 20

Cook Time 10

Total Time 1

Course Side Dish

Cuisine American

Servings servings

Calories 420 kcal

Equipment

Large stockpot - For boiling pasta
Colander - For draining pasta
Large mixing bowl - For tossing the salad
Medium mixing bowl - For whisking the dressing
Cutting board
Chef's knife
Measuring cups and spoons
Silicone Spatula or Large Spoon - For folding
Airtight storage container - For leftovers
OXO Good Grips Salad Spinner - Optional, for drying vegetables
OXO Good Grips Large Scale Digital Kitchen Scale - Optional, for weighing ham and cheese
Cuisinart Elemental 8-Cup Food Processor - Optional, for dicing

Ingredients

1 lb pasta shells - 450g, medium size
2 cups cooked ham - 280g, diced into ¼-inch cubes
1 cup cheddar cheese - 115g, diced or shredded
1 cup frozen peas - 150g, thawed
½ cup celery - 60g, diced
⅓ cup red onion - 50g, finely diced

For the Dressing

1 cup mayonnaise - 240g
½ cup sour cream - 115g
1 tablespoon Dijon mustard - 15g
1 tablespoon lemon juice - 15ml, freshly squeezed
1 tablespoon fresh dill - chopped (or 1 teaspoon dried)
salt - to taste
black pepper - to taste

Instructions

Cook the pasta shells in salted boiling water until just shy of al dente, about 1 minute less than the package directs.
Drain the pasta in a colander and rinse immediately under cold water until completely cool. Shake off excess water and set aside in a large mixing bowl.
Dice the ham, cheddar cheese, celery, and red onion into uniform ¼-inch pieces. Thaw the peas under cool water and pat them dry.
In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, and fresh dill until smooth. Season with salt and pepper to taste.
Add the diced ham, cheddar, peas, celery, and red onion to the cooled pasta. Pour about three-quarters of the dressing over the top and fold gently to combine.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Just before serving, fold in the reserved dressing to refresh the texture. Taste and adjust seasoning with salt, pepper, or lemon juice if needed. Serve cold.

Notes

Undercook the pasta slightly: Pull the pasta about 1 minute before the package's suggested time to prevent it from becoming mushy as it absorbs dressing.
Rinse thoroughly: Rinsing the pasta under cold water stops the cooking process and removes excess starch, preventing clumping.
Dice uniformly: Cut the ham, cheese, celery, and onion to a similar size for a balanced bite in every forkful.
Reserve dressing: Holding back some dressing to fold in after chilling fixes any dryness caused by the pasta absorbing liquid.
Use full-fat dairy: Full-fat mayonnaise and sour cream are less likely to separate or turn watery than reduced-fat versions.
Season in stages: Since ham varies in saltiness, season the dressing lightly at first and adjust after combining everything.
Chill for the full 30 minutes: Don't skip the chilling time; it allows the flavors to meld properly.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir before serving and add a splash of dressing if it looks dry.
Do not freeze: The mayonnaise-based dressing separates and becomes grainy upon thawing.
Make it your own: Try variations like adding bacon, swapping in rotisserie chicken, or using a ranch seasoning packet for a different flavor profile.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 34gProtein: 16gFat: 25gSaturated Fat: 7gCholesterol: 55mgSodium: 780mgFiber: 2gSugar: 4g

Keyword creamy pasta salad, ham pasta salad, potluck side dish

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