Ham And Pea Pasta Salad

There’s something about a big bowl of chilled pasta salad—pearlescent peas, rosy cubes of ham, and tender spirals of pasta all glistening in a creamy dressing—that just feels like instant comfort.

This ham and pea pasta salad is a revitalizing, satisfying meal that comes together quickly, perfect for busy weeknights, make-ahead lunches, or easy entertaining.

It’s ideal for beginners and seasoned cooks alike, with simple steps and familiar flavors.

I still remember throwing this together on a hectic Sunday when unexpected guests arrived.

I’d leftover ham, a bag of frozen peas, and some pasta in the pantry.

In under 30 minutes, there was a generous bowl of colorful salad on the table, and everyone went back for seconds.

Whether you’re packing lunches, feeding hungry kids after practice, or needing a reliable dish for potlucks and picnics, this recipe has you covered.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers creamy, tangy flavor in every bite with minimal effort
• Comes together quickly—perfect for busy weeknights or last-minute gatherings
• Uses affordable, everyday ingredients you likely already have on hand
• Chills well, making it ideal for picnics, potlucks, and meal prep
• Offers easy customization with swap-friendly cheeses, veggies, and add-ins

Ingredients

• 8 oz pasta shells, small — cook to al dente so they hold their shape
• 1 cup frozen peas, thawed — sweet flavor balances the salty ham
• 1 cup cooked ham, diced — use good-quality, fully cooked ham
• 1/2 cup celery, finely chopped — adds crunch and freshness
• 1/4 cup red onion, finely chopped — gives a mild, sharp bite
• 1/2 cup cheddar cheese, diced or shredded — sharp cheddar adds richness
• 1/2 cup mayonnaise, full-fat — base of the creamy dressing
• 1/4 cup sour cream, full-fat — adds tang and softness to the sauce
• 1 tbsp Dijon mustard — brings gentle heat and depth
• 1 tbsp fresh lemon juice — brightens and balances the creaminess
• 1 tsp sugar, optional — softens acidity if desired
• 1/2 tsp garlic powder — adds mellow garlic flavor without bite
• 1/2 tsp salt, or to taste — adjust after mixing the salad
• 1/4 tsp freshly ground black pepper — for gentle spice and aroma
• 2 tbsp fresh parsley, chopped — adds color and fresh herbal note

Step-by-Step Method

Bring a large pot of salted water to a rolling boil. Add the small pasta shells and cook until al dente, following package directions.

In the final minute of cooking, add the frozen peas to the pot. This quickly blanches them so they stay bright and slightly crisp without overcooking.

Cool the Pasta and Peas

Drain the pasta and peas in a colander immediately. Rinse under cold running water until completely cool.

Toss gently as you rinse to stop the cooking and remove excess starch. Let them drain very well so no water dilutes the dressing or makes the salad watery.

Prep the Mix-Ins

Place the cooled pasta and peas into a large mixing bowl. Add diced ham, finely chopped celery, finely chopped red onion, and cheddar cheese. Keep all pieces small and uniform for even distribution.

Stir gently to combine without breaking the pasta shells. Set the bowl aside while you prepare the dressing.

Whisk the Creamy Dressing

In a small mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, and fresh lemon juice. Add sugar if using, then sprinkle in garlic powder, salt, and freshly ground black pepper.

Whisk until smooth and creamy, with no lumps. Taste and adjust seasoning before adding to the pasta.

Combine Pasta and Dressing

Pour the creamy dressing over the pasta mixture. Use a rubber spatula or large spoon to gently fold everything together. Coat all ingredients evenly without mashing the pasta.

Scrape the sides and bottom of the bowl to make certain every shell is dressed. Stir in chopped fresh parsley and taste again for seasoning.

Chill and Serve

Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld and the dressing to thicken slightly.

Before serving, give the salad a gentle stir. Add a splash of lemon juice or a spoonful of mayonnaise if the salad seems dry.

Ingredient Swaps

• Use small elbows, rotini, or penne in place of shells; any short pasta works.
• Swap ham with cooked bacon, turkey, chicken, or chickpeas (for a meatless option).
• Replace cheddar with Swiss, Gouda, Colby Jack, or whatever firm cheese you have.
• Sub Greek yogurt for sour cream, or use all mayo for a richer salad.
• For lighter or egg-free needs, choose light or avocado mayo, or a thick vegan mayo.
• Add or swap veggies with bell pepper, cucumbers, corn, or chopped pickles for extra crunch and flavor.

You Must Know

• Avoid letting pasta stay warm before dressing: spread it in a thin layer on a tray for 5–10 minutes until fully cool to the touch; warm pasta steam will thin the mayo dressing and make the salad watery.
• Troubleshoot a too-thick salad: if it feels stiff when stirred after chilling 30+ minutes, loosen with 1–2 teaspoons milk or lemon juice at a time until it looks glossy and creamy again.
• Flavor Boost if it tastes flat: add an extra 1/4 teaspoon salt and 1–2 teaspoons lemon juice, then taste after 2 minutes; chilling mutes acidity and salt, so it should taste slightly “bright” before going back into the fridge.
• Make-Ahead to keep veggies crisp: hold back celery, onion, and half the cheese in a separate container and fold them in within 1 hour of serving; this prevents sogginess and color bleed after 12–24 hours.
• Swap for different textures: replace up to 1/2 cup of ham with 1/2 cup finely chopped dill pickles or bell pepper; this adds crunch and a tangy note that stands out even after 24 hours of chilling.

Serving Tips

• Serve chilled in a shallow bowl, garnished with extra parsley and cracked black pepper.
• Pair with crusty bread and a simple green salad for a complete meal.
• Spoon into lettuce cups or butterhead leaves for a lighter, crunchy presentation.
• Pack in individual jars or containers for easy grab-and-go lunches or picnics.
• Present on a large platter surrounded by sliced tomatoes, cucumbers, and pickles.

Storage & Make-Ahead

Ham and pea pasta salad keeps well in the fridge for up to 3 days in an airtight container.

It’s ideal to make 4–24 hours ahead so flavors meld.

Stir before serving and add a spoonful of mayo or lemon juice if dry.

This creamy salad doesn’t freeze well.

Reheating

Reheat small portions in the microwave at 50% power, stirring often.

For larger amounts, warm gently in a covered oven-safe dish or skillet, adding a splash of milk if dry.

Picnic Potluck Nostalgia

Memory wraps itself around this ham and pea pasta salad like a well-loved picnic blanket, soft at the edges and sun-warmed.

I think of wobbly folding tables in a shady park, paper plates bending under the weight of everyone’s “secret” recipes, and this bowl right in the middle, beaded with chill from the cooler.

You lift the lid and that familiar scent drifts out—smoky ham, sharp cheddar, a whisper of Dijon and lemon.

Peas flash bright green against the creamy shells, like confetti scattered after a small-town parade.

Nearby, kids shriek over a flyaway napkin, ice clinks in plastic cups, and someone calls your name.

You take a bite, and suddenly every potluck you’ve ever loved shows up.

Final Thoughts

Give this Ham and Pea Pasta Salad a try the next time you need a quick, satisfying dish for lunch, dinner, or a potluck.

Feel free to tweak the mix-ins and dressing to suit your tastes and make it your own!

Frequently Asked Questions

Can I Make This Ham and Pea Pasta Salad Completely Dairy-Free?

Yes, you can. I’d swap in vegan mayo, unsweetened dairy‑free yogurt, and a plant‑based cheese. Imagine the same cool, creamy shells, sweet peas, and savory ham nestled together, still bright, comforting, and picnic‑ready.

What Type of Ham (Smoked, Baked, Spiral) Works Best for Flavor?

I’d reach for smoked ham; its salty, campfire depth wraps the pasta in gentle warmth. I sometimes mix in a bit of baked or spiral ham too, for tender bites and a softly sweet finish.

Is This Recipe Suitable for People With Gluten Intolerance or Celiac Disease?

No, not as written, because the pasta contains gluten. If you swap in certified gluten-free pasta and verify ham, mustard, and condiments are gluten-free, you’ll keep every creamy, tender, salty-sweet bite safe and comforting.

How Can I Reduce the Sodium Content Without Losing Too Much Flavor?

You can gently lower sodium by choosing low‑sodium ham and cheese, cutting added salt, and brightening flavor with extra lemon, Dijon, garlic, and parsley, so each cool, creamy bite still feels vivid, savory, and satisfying.

Can I Safely Serve This Pasta Salad to Young Children or Toddlers?

Yes, you can, but I’d soften the flavors for tiny taste buds. I’d dice everything very small, skip extra salt, use gentle cheese, and chill it until it’s cool, creamy, and soothingly tender.