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–+ servings
ham and pea pasta salad

Ham And Pea 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 mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 rubber spatula or large spoon
  • 1 plastic wrap or airtight container

Ingredients
  

  • 8 ounce pasta shells small
  • 1 cup frozen peas thawed
  • 1 cup cooked ham diced
  • 1/2 cup celery finely chopped
  • 1/4 cup red onion finely chopped
  • 1/2 cup cheddar cheese diced or shredded
  • 1/2 cup mayonnaise full-fat
  • 1/4 cup sour cream full-fat
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon sugar optional
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoon fresh parsley chopped

Instructions
 

  • Bring a large pot of salted water to a boil over medium-high heat.
  • Add the pasta shells and cook according to package directions until al dente.
  • In the last 1 minute of pasta cooking, add the frozen peas to the boiling water with the pasta.
  • Drain the pasta and peas in a colander, rinse under cold water until completely cool, and drain very well.
  • Transfer the cooled pasta and peas to a large mixing bowl.
  • Add the diced ham, celery, red onion, and cheddar cheese to the bowl with the pasta.
  • In a small mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, sugar, garlic powder, salt, and black pepper until smooth.
  • Pour the dressing over the pasta mixture and gently fold everything together with a rubber spatula until evenly coated.
  • Stir in the chopped parsley and adjust salt and pepper to taste.
  • Cover the bowl tightly with plastic wrap or transfer to an airtight container.
  • Refrigerate the pasta salad for at least 30 minutes to chill and allow the flavors to meld.
  • Give the salad a gentle stir before serving and add a splash of lemon juice or a spoonful of mayonnaise if it seems dry.

Notes

For best results, make sure the pasta is cooled and well-drained so the dressing doesn’t become watery, and cut the ham, cheese, and vegetables into similar small pieces for even distribution in every bite. You can swap cheddar for Swiss or Gouda, use Greek yogurt instead of sour cream for a lighter version, and add extras like chopped pickles, bell pepper, or hard-boiled eggs to customize the salad. If preparing ahead by more than a day, reserve a few tablespoons of dressing to stir in just before serving, as the pasta will absorb some moisture in the fridge. This salad travels well for potlucks and picnics; just keep it chilled and avoid leaving it at room temperature for more than 2 hours for food safety.
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