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ham and cheese pasta salad

Ham And Cheese Pasta Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 spatula or large spoon

Ingredients
  

  • 8 ounce pasta small shapes such as rotini or macaroni
  • 1 tablespoon salt for pasta water
  • 1 cup cooked ham diced
  • 1 cup cheddar cheese cubed
  • 1/2 cup red bell pepper diced
  • 1/2 cup celery diced
  • 1/4 cup red onion finely chopped
  • 1/2 cup frozen peas thawed
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoon Dijon mustard
  • 2 tablespoon white wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt plus more to taste
  • 2 tablespoon fresh parsley chopped

Instructions
 

  • Bring a large pot of water to a boil, add 1 tablespoon of salt, then cook the pasta according to package directions until al dente.
  • Drain the pasta in a colander, rinse under cold water until cool, and shake off excess water.
  • Transfer the cooled pasta to a large mixing bowl and set aside.
  • Add the diced ham, cubed cheddar cheese, red bell pepper, celery, red onion, and thawed peas to the bowl with the pasta.
  • In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, white wine vinegar, olive oil, sugar, garlic powder, onion powder, black pepper, and 1/2 teaspoon salt until smooth.
  • Pour the dressing over the pasta mixture and gently toss with a spatula or large spoon until everything is evenly coated.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
  • Before serving, give the salad a gentle toss and sprinkle with chopped fresh parsley.
  • Serve chilled, adding a splash of vinegar or a spoonful of mayonnaise if the salad seems dry after chilling.

Notes

For best results, cook the pasta just to al dente so it holds its shape and doesn’t get mushy as it absorbs the dressing, and be sure to cool it completely before mixing to prevent the cheese from melting. Dicing the ham and cheese into similar-sized pieces to the pasta makes each bite balanced, and rinsing the pasta under cold water both stops the cooking and helps it mix more easily with the dressing. This salad keeps well in the refrigerator for up to 3 days, but you may need to loosen it with a little extra mayo or olive oil before serving as the pasta will continue to soak up moisture. You can easily customize by adding pickles, olives, or different cheeses, and if making ahead for a gathering, reserve a bit of dressing to stir in right before serving to keep it creamy.
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